Roasted Red Pepper Bisque

Ingredients

• 4 large red bell peppers

• 2 tablespoons olive oil

• 1 small onion, chopped

• 3 garlic cloves, minced

• 2 cups vegetable or chicken broth

• 1 teaspoon smoked paprika (optional, for depth)

• ½ teaspoon salt (or to taste)

• ¼ teaspoon black pepper

• ½ cup heavy cream

• 1 teaspoon balsamic vinegar (optional, for brightness)

• Fresh basil or parsley, for garnish

Instructions

1. Roast the Peppers

1. Preheat oven to 425°F (220°C).

2. Place whole red peppers on a baking sheet and roast for 20–25 minutes, turning occasionally, until skins are charred and blistered.

3. Transfer peppers to a bowl and cover with plastic wrap for 5–10 minutes — this helps loosen the skins.

4. Peel off skins, remove seeds, and roughly chop the peppers.

2. Cook the Aromatics

1. In a large pot, heat olive oil over medium heat.

2. Sauté onion for 4–5 minutes until softened.

3. Add garlic and cook 30 seconds until fragrant.

3. Make the Bisque

1. Add roasted peppers, broth, smoked paprika, salt, and pepper.

2. Bring to a simmer and cook 10 minutes to blend flavors.

3. Use an immersion blender (or transfer carefully to a blender) to puree until smooth.

4. Finish Creamy

1. Stir in heavy cream and balsamic vinegar (if using).

2. Adjust seasoning with salt and pepper. Heat gently — do not boil after adding cream.

5. Serve

• Ladle into bowls and garnish with fresh basil, a drizzle of cream, or croutons.

• Serve with grilled cheese, garlic bread, or a crisp salad.