Roasted Red Pepper Bisque
Total TimePrep: 30 min. + standing Cook: 20 min.
Makes6 servings (2 quarts)
I have enjoyed Roasted Red Pepper soup in restaurants before, and was so excited when I found this recipe in TOH recipes. I did make a few substitutions, and will try again with some variations to come closer to the restaurant versions I've tried, but this was so fast and easy to make. I subbed out the red peppers for a jar of roasted red peppers with garlic in olive oil. I poured off some of the liquid from the jar of peppers and added the butter for saut?ing the onions. My Vitamix made quick work of blending the ingredients as listed in the recipe. This recipe looks like a bright vibrant tomato bisque, but when you taste it you are fooled. What you get is a light soup with a hint of red peppers and garlic, fresh and different, not what you are expecting when you look at it. I will make it again, and add some fully cooked sausage crumbles and basil. My husband and I enjoyed it, my daughter opted for cheddar gold fish crackers and that did not work (however, the parmesan gold fish crackers would be wonderful).
I made this recipes and everybody loved it. I did however add raw rice at the start of the cooking process. Also fresh garlic and a little bit of crushed red pepper as well. Delicious!