Roasted Red Pepper & Tomato Bisque: A Symphony of Smoky Sweetness

There are some dishes that, with a single spoonful, transport you. For me, this Roasted Red Pepper & Tomato Bisque is one of those culinary time capsules. I remember the first time I encountered it, not in a fancy restaurant, but at a small, bustling farmer’s market on a brisk autumn afternoon. The air was alive with the scent of woodsmoke and ripe produce, and this vibrant, crimson soup was simmering in a pot, its aroma a captivating blend of sweet peppers and ripe tomatoes. It was pure comfort in a bowl, a testament to how simple, quality ingredients, treated with care, can create something truly magical. It’s the kind of soup that hugs you from the inside out, a warm embrace on a cool day.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6-8
• Yield: Approx. 2 quarts
• Dietary Type: Vegetarian (can be made Vegan with olive oil instead of butter)

Ingredients

• 3 tablespoons unsalted butter (or olive oil for a vegan option)
• 1 large yellow onion, finely chopped
• 3 celery ribs, finely chopped
• 4 large garlic cloves, finely minced
• 2 (14.5 ounce) cans fire-roasted tomatoes, undrained
• 1 whole roasted red pepper, peeled, seeded, and sliced
• 5 cups chicken stock (or vegetable stock for vegetarian/vegan)
• 1/4 cup heavy whipping cream (or full-fat coconut milk for a vegan option)

Equipment Needed

• Large stock pot or Dutch oven
• Wooden spoon or spatula
• Blender (immersion blender or standing blender)

Instructions

1. Begin by placing a large stock pot or Dutch oven over medium heat. Add the 3 tablespoons of unsalted butter and allow it to melt completely.
2. Once the butter has melted and is shimmering, add the finely chopped yellow onion and the finely chopped celery ribs to the pot. Stir them gently to coat them in the butter.
3. Cook the onion and celery mixture over medium heat, stirring occasionally, until they become soft and translucent. This typically takes about 8-10 minutes, allowing the vegetables to release their natural sweetness and begin to soften without browning.
4. Add the finely minced garlic cloves to the pot. Continue to cook for another minute or two, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as this can impart a bitter flavor.
5. Next, pour in the two (14.5 ounce) cans of fire-roasted tomatoes, including their juices. Add the sliced whole roasted red pepper. Stir everything to combine.
6. Increase the heat slightly to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 to 30 minutes. Stir occasionally to prevent any sticking.
7. During the simmering process, if you notice that too much liquid has been absorbed and the mixture seems too thick, you can add 1/2 cup of chicken stock to loosen it up.
8. After the simmering period, add the 5 cups of chicken stock and the 1/4 cup of heavy whipping cream to the pot. Stir thoroughly to incorporate the cream into the soup base.
9. Now, it’s time to puree the soup. You can do this in small increments using an immersion blender directly in the pot, or by carefully transferring the soup in batches to a standing blender. Blend until the soup is mostly smooth. If using a standing blender, ensure the lid is vented and cover it with a kitchen towel to allow steam to escape safely.
10. Once pureed, return the soup to the stock pot (if you used a standing blender). Place the pot back on low heat and gently heat the soup until all of the mixture has been heated through. If you used an immersion blender, you can simply continue heating it in the original pot.
11. Taste and adjust seasoning as needed, though the fire-roasted tomatoes and stock often provide ample flavor.

Enjoy! This soup freezes exceptionally well, making it a perfect candidate for doubling the recipe to have a delicious meal ready for another night. We particularly love topping it with crunchy croutons.

Expert Tips & Tricks

• Roasting Your Own Peppers: While using pre-roasted peppers is a fantastic shortcut, for an even deeper flavor, consider roasting your own bell peppers. Simply halve them, remove the seeds, place them cut-side down on a baking sheet, and roast at 400°F (200°C) until the skins are blackened and blistered. Place them in a bowl, cover tightly with plastic wrap, and let them steam for 10-15 minutes. The skins will then peel off effortlessly.
• Achieving Ultimate Smoothness: For a restaurant-quality velvety texture, you can strain the pureed soup through a fine-mesh sieve before returning it to the pot for reheating. This removes any lingering fibrous bits from the vegetables, ensuring a luxuriously smooth bisque.
• The Magic of Fire-Roasted Tomatoes: Don’t underestimate the power of fire-roasted tomatoes. Their smoky depth and concentrated sweetness are essential to the character of this bisque. If you can’t find them, regular diced tomatoes will work, but you might want to add a pinch of smoked paprika to the soup to replicate the smoky note.
• Stock Quality Matters: The quality of your chicken or vegetable stock will significantly impact the final flavor of the bisque. Opt for a good quality, low-sodium stock so you have more control over the salt content. Homemade stock is always a superior choice if time permits.
• Creaminess Without Heavy Cream: If you’re aiming for a lighter version or want to keep it strictly dairy-free, full-fat coconut milk is an excellent substitute for heavy whipping cream. It adds a subtle richness and creamy texture without an overpowering coconut flavor when used in such a small quantity.

Serving & Storage Suggestions

This Roasted Red Pepper & Tomato Bisque is a versatile dish that shines on its own or as a starter. Serve it piping hot in deep bowls. Garnishes can elevate its presentation and flavor. A swirl of extra heavy whipping cream or a dollop of sour cream adds a touch of elegance. Toasted croutons, a sprinkle of fresh basil or parsley, or even a dusting of grated Parmesan cheese are wonderful accompaniments.

Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days. The flavors often meld and deepen overnight, making it even more delicious on the second day.

To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally, until heated through. Avoid boiling after the cream has been added, as this can cause it to separate. If the soup has thickened considerably in the refrigerator, you can add a splash of stock or water to reach your desired consistency.

The bisque also freezes beautifully. For best results, cool the soup completely before transferring it to freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator and reheat as described above.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	194.5 kcal
Calories from Fat	108 kcal
Total Fat	12.1 g	18%
Saturated Fat	6.6 g	33%
Cholesterol	34.9 mg	11%
Sodium	503.6 mg	20%
Total Carbohydrate	15.9 g	5%
Dietary Fiber	2 g	8%
Sugars	7.6 g	30%
Protein	6.9 g	13%

(Note: Nutritional values are approximate and can vary based on specific ingredients used.)

Variations & Substitutions

• Spicy Kick: For those who enjoy a little heat, add a pinch of red pepper flakes along with the garlic and onion, or incorporate a diced jalapeño pepper (seeds removed for milder heat) into the sautéed vegetables.
• Smoky Depth: If you’re not using fire-roasted tomatoes and want to amp up the smoky flavor, consider adding 1/2 teaspoon of smoked paprika to the soup during the simmering stage.
• Herbaceous Notes: Fresh herbs like thyme or a sprig of rosemary can be added during the simmering process and removed before pureeing for a subtle aromatic lift. A finishing touch of fresh chives or dill can also be lovely.
• Richness Boost: For an even more decadent bisque, you can incorporate a tablespoon or two of tomato paste when sautéing the aromatics. This adds a concentrated umami and deepens the tomato flavor.

FAQs

Q: Can I use fresh tomatoes instead of canned?
A: Yes, you can! You’ll need about 2 pounds of ripe tomatoes, cored and roughly chopped. Roasting them first will enhance their flavor and sweetness, mimicking the fire-roasted effect.

Q: How can I make this soup thicker?
A: If you prefer a thicker bisque, you can simmer it for a longer period after pureeing to allow some of the liquid to evaporate. Alternatively, you can make a slurry with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water and stir it into the simmering soup until thickened.

Q: Is this soup suitable for a vegan diet?
A: Absolutely! Simply substitute the unsalted butter with olive oil and use vegetable stock instead of chicken stock. For the creamy element, opt for full-fat coconut milk instead of heavy whipping cream.

Q: How do I prevent my blender from exploding when pureeing hot soup?
A: Always fill the blender only halfway full with hot soup. Remove the small center cap from the blender lid and cover the opening with a folded kitchen towel. This allows steam to escape, preventing pressure buildup. Blend on a low speed initially and gradually increase as needed.

Q: Can I make this soup ahead of time?
A: Yes, this bisque is an excellent candidate for making ahead. In fact, the flavors often meld and improve overnight. Prepare it up to the point of pureeing, then cool and refrigerate. Reheat gently on the stovetop and then puree and add the cream just before serving.

Final Thoughts

This Roasted Red Pepper & Tomato Bisque is more than just a recipe; it’s an invitation to savor simple, wholesome ingredients transformed into something truly comforting and delicious. It’s the kind of dish that speaks to the soul, offering warmth and nourishment with every spoonful. I encourage you to gather these beautiful ingredients, embrace the process, and create this culinary hug in a bowl. Share it with loved ones, perhaps alongside a crusty piece of bread for dipping, or a light, crisp green salad. I’m eager to hear about your own experiences with this delightful bisque – may it bring as much joy and comfort to your table as it does to mine.