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A rich and velvety tomato bisque made by roasting cherry tomatoes and red bell peppers, then blending with sautéed aromatics, broth, crushed tomatoes, and heavy cream for a smooth, comforting soup.

Ingredients

Scale
  • 4 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 stalks celery, diced
  • 1 pound cherry tomatoes
  • 1 red bell pepper
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon coarse ground black pepper
  • 1 pinch red pepper flakes
  • 1 teaspoon paprika
  • 1 teaspoon dried basil
  • 4 cloves garlic, minced
  • 4 cups vegetable broth or chicken broth
  • 14 ounces crushed San Marzano tomatoes
  • 1 teaspoon white sugar
  • 1 cup heavy cream

Instructions

  1. Preheat oven to 400°F and line a baking sheet with foil.
  2. Slice the red bell pepper; toss cherry tomatoes and sliced pepper with 2 tablespoons olive oil, kosher salt, and coarse black pepper in a large bowl.
  3. Spread the seasoned veggies in a single layer on the baking sheet and roast for 20–30 minutes until caramelized.
  4. Meanwhile, heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat.
  5. Add diced yellow onion and celery to the pot with salt, black pepper, red pepper flakes, paprika, and dried basil; cook 5–6 minutes until onions are translucent.
  6. Stir in minced garlic and cook about 30 seconds until fragrant.
  7. Add the roasted tomatoes and peppers, 4 cups broth, crushed tomatoes, and white sugar to the pot.
  8. Reduce heat to a gentle simmer and cook 30–40 minutes until flavors meld and vegetables soften.
  9. Puree the soup with an immersion blender until completely smooth and velvety.
  10. Temper the heavy cream by whisking it with a small amount of hot soup, then stir the cream into the pot.

Notes

Sautéing the aromatics unlocks natural sweetness and mellows flavor, enhancing the bisque’s depth., Use a mix of tomato types for richer flavor: cherry, grape, and heirloom tomatoes work well., Roasting garlic, onions, and peppers deepens caramelized flavors., Butter can substitute olive oil for a richer bisque., San Marzano tomatoes add a perfect balance of sweetness and tang., If soup is grainy, blend longer or strain through fine mesh sieve., Temper cream slowly to prevent curdling and separation., Soup freezes well for up to six months; store in flat freezer bags., Serve with grilled cheese sandwiches, bread bowls, breadsticks, croutons, or fresh salad as preferred.

Nutrition

Find it online: https://margorecipes.com/creamy-tomato-bisque-with-roasted-bell-peppers-2/