Start by preheating your oven to 450°F .
Cut the pepper in four and remove the seed and place on a large baking sheet lined with parchment paper, and lightly coat them with olive oil and garlic powder. Roast them in the oven for about 20-25 minutes, or until the skin starts to blister and blacken. Once done, transfer the peppers to a bowl, cover it with plastic wrap, and let them steam for about 10 minutes. This will make peeling them a breeze!
After the steaming process, remove the skins from the roasted red bell peppers. Dice them into small pieces and set them aside.
In a large pot, heat the olive oil over medium heat. Add the diced onions and minced garlic, and sauté onion until they become translucent and fragrant.
Pour the balsamic vinegar and roasted red bell peppers into the pot. Season with salt, and pepper, and give everything a gentle stir.
Pour in the chicken broth, and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer, cover the pot, and let it cook for about 15-20 minutes
Use an immersion blender (or transfer the mixture to a blender) and carefully blend everything until smooth and creamy.
Stir in the heavy cream, and let the bisque simmer for another 5 minutes to allow all the flavors to meld together beautifully.
Ladle the luscious bisque into bowls. You can even drizzle a bit of extra cream on top for a touch of elegance.