This bisque is both a feast for the eyes and the palate. The vibrant reds of the roasted peppers and tomatoes create a stunning contrast with the creamy soup base, while the fresh basil garnish adds a touch of elegance and freshness. Each spoonful delivers a harmonious combination of smoky, sweet, and tangy flavors, making it an ideal choice for a quick yet satisfying meal. Perfect for those cooler days when you crave a warm, comforting bowl of soup, this bisque is sure to become a household favorite for its simplicity and delicious taste.
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- 4 large red bell peppers
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 28 oz canned crushed tomatoes
- 3 cups vegetable broth
- 1/2 cup heavy cream
- 1/2 teaspoon smoked paprika
- 1 teaspoon dried basil
- Salt and and pepper to taste
- Fresh basil basil leaves for garnish
Instructions
- Preheat your oven to 450°F (230°C).
- Place the red bell peppers on a baking sheet and roast them for 20-25 minutes until the skins are blackened and blistered.
- Transfer the peppers to a bowl, cover with plastic wrap, and let them cool for 10 minutes. Peel off the skins and remove the seeds.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Stir in the roasted red peppers, crushed tomatoes, vegetable broth, and dried basil. Bring to a simmer and cook for 15 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and puree.
- Stir in the heavy cream and smoked paprika. Season with salt and pepper to taste.
- Simmer for an additional 5 minutes, allowing the flavors to meld together.
- Ladle the bisque into bowls and garnish with fresh basil leaves before serving.
Nutrition
Serving: 100g | Calories: 210kcal | Carbohydrates: 20g | Protéines: 4g | Fat: 12g | Sucre: 10g