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A rich and velvety creamy tomato bisque featuring roasted cherry tomatoes and red bell peppers, infused with aromatic spices and finished with heavy cream. This comforting soup is perfect for cozy lunches or light dinners and pairs wonderfully with bread bowls or grilled cheese sandwiches.

Ingredients

Scale
  • 4 tablespoons olive oil, divided
  • 1 yellow onion, diced
  • 2 stalks celery, diced
  • 1 pound cherry tomatoes
  • 1 red bell pepper, sliced
  • 1/2 teaspoon kosher salt, plus additional to taste
  • 1/8 teaspoon coarse ground black pepper, plus additional to taste
  • 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 tomatoes (high quality, e.g., San Marzano)
  • 1 teaspoon white sugar
  • 1 cup heavy cream (36% milk fat recommended)

Instructions

  1. Preheat oven to 400°F and line a large baking sheet with foil.
  2. Slice the red bell pepper and rinse the cherry tomatoes.
  3. Toss 2 tablespoons olive oil with the cherry tomatoes, sliced red bell pepper, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper in a large bowl until coated.
  4. Spread the tomatoes and peppers in a single layer on the prepared baking sheet.
  5. Roast for 20-30 minutes until the vegetables are soft and caramelized.
  6. While the vegetables roast, dice the yellow onion and celery and mince the garlic.
  7. Heat the remaining 2 tablespoons olive oil in a large pot or Dutch oven over medium heat.
  8. Add the diced onion, diced celery, kosher salt, black pepper, red pepper flakes, paprika, and dried basil; cook about 5-6 minutes until the onions are translucent.
  9. Add the minced garlic and cook, stirring, for 30 seconds.
  10. Add the roasted tomatoes and peppers, 4 cups broth, crushed tomatoes, and white sugar to the pot.
  11. Reduce heat to low and simmer for 30-40 minutes until flavors meld and vegetables are very soft.
  12. Puree the soup with an immersion blender or carefully in batches in a heat-safe blender until completely smooth.
  13. Temper the heavy cream by ladling a small amount of hot soup into the cream, then slowly stir the warmed cream into the pot.
  14. Gently heat the soup until the cream is incorporated and warmed through, avoiding boiling.
  15. Adjust seasoning with salt and pepper as needed before serving.

Notes

For extra flavor, sauté aromatics in butter instead of olive oil., Use a mix of cherry, grape, and heirloom tomatoes for richer flavor., If you don’t have an immersion blender, a heat-safe blender can be used to puree the soup in batches., To avoid cream separating, add cream slowly and off heat after tempering., High quality crushed tomatoes such as San Marzano yield best flavor., The soup freezes well; freeze in quart-size bags flat for up to six months and thaw overnight in fridge before reheating gently over low heat., Add-ins such as grilled chicken, lentils, or cheese toppings can boost protein or flavor., Pairs well with grilled cheese sandwiches, breadsticks, or a fresh green salad.

Nutrition

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