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Fire Roasted Red Pepper Bisque

This soup is great with a sandwich, slice of quiche or bowl of salad. Since the sweetness of the red peppers can vary and sometime can be slightly bitter, you can add a pinch of sugar to compensate.
Course Soup
Cuisine New American
Author David of Sunset & Sewanee

Ingredients

  • 2 onions diced
  • 4 celery stalks diced
  • 7-8 garlic cloves minced
  • 1/2 cup white wine
  • 10 roasted red peppers skins, seeds removed
  • 3 cups vegetable stock
  • 1 Tbsp thyme
  • 1 1/2 Tbsp parsley chopped
  • 1 8 oz can tomato paste
  • 1 1/2 cups heavy cream
  • 1 1/2 tsp Tabasco style hot sauce
  • 1/2 cup Parmesan cheese grated
  • salt and black pepper to taste
  • Pinch of Sugar optional

Instructions

  • You will need two large pots. (One to cook the vegetables and stock, and one to transfer the pureed soup into after you have run it through a blender.)
  • Dice the onions, celery and mince the garlic.
  • Heat up the olive oil in the first pot till just smoking. Add the onions, celery and garlic and stir often. Once the onion/celery/garlic mixture is translucent, deglaze with white wine.
  • Stir the vegetables often for about 2-3 minutes. Add the roasted and cleaned red peppers, the stock, thyme, parsley and tomato paste. Stir the soup until thoroughly mixed.
  • Carefully ladle the soup into a blender. (Depending on the size of your blender, this may take a few batches to puree.) Without over loading your blender, puree the soup till very smooth, about 2 minutes.
  • Pour the pureed soup into the second pot until all of the vegetable mixture has been processed. (You can pour the soup through a fine sieve to remove any larger pieces, but in this case I did not because l like this soup a bit more rustic and hearty.)
  • Bring the soup back up to temperature and add the remaining ingredients.
  • Heat the soup between 140-160 degrees. Do not boil the soup or it will break the cream. If you do take it too high and it boils you can fix this by whisking in a little additional cream.