Roasted Red Pepper Tomato Bisque
Roasted Red Pepper Tomato Bisque
Start to Finish 1 hour and 30 minutes (30 minutes active)
Servings:  6
4 tbsp olive oil, divided
2 shallots, chopped
3 cloves garlic, minced
1 12 oz jar roasted red peppers
1 28 oz can San Marzano Peeled Tomatoes
1 cup heavy cream
2 tbsp dry basil
½ tsp red pepper flakes
Kosher salt to taste
Croutons, for garnish
Grated Parmesan cheese, for garnish
In a large soup pot, sauté shallots in 2 tablespoons of oliveoil until soft, about 3 or 4 minutes. Add garlic and cook until golden. Addpeppers, tomatoes with juices, basil, and red pepper flakes. Bring to a simmerand cook for 15 minutes.
Remove from heat and add heavy cream. Use an immersionblender or standard blender to puree until smooth. Return pot to heat andseason with salt to taste. Let simmer for 15 minutes before serving. Garnishwith croutons and grated Parmesan cheese.
Enjoy with a bottle of Unapologetically Zin!
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