Roasted Red Pepper Tomato Bisque Soup

Happy Fall Ya’ll! I hope everyone is enjoying the cool weather, falling leaves and soup season! We are back on Farm-to-Table Friday with another CSA box recipe highlighting tomatoes and bell peppers from Winterspring Farm to bring you this Roasted Red Pepper Tomato Bisque soup. Let me tell you- the bell peppers I received were some of the best I’ve had and can’t even compare to grocery store produce. They were longer in shape, but sharper in flavor. When roasted they taste comforting, savory and everything I need for the colder months coming up! I hope you enjoy this recipe and let me know if you give it a try!

Roasted Red Pepper Tomato Bisque Soup

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Servings: 4 people

Ingredients Method

Ingredients

  

• 1.5 lb tomatoes stems removed (I used mainly cherry & Sungold- can use any kind)
• 3 large red bell peppers stems and seeds removed, halved
• 4 large yellow bell peppers stems and seeds removed, halved
• 1 large white onion skin removed and quartered
• 1 head of garlic peeled
• 2-3 tbsp Extra Virgin Olive Oil (EVOO)
• salt and pepper to taste
• 3 tbsp Onion Salt Trader Joe's spice blend (can use any blend with onion, garlic and herbs)
• 1/6 tsp cayenne pepper
• 3 tbsp Italian Seasoning
• 3 tbsp onion powder
• 3 tbsp garlic powder
• 2 tbsp Tuscan Harvest by The Spice House
• 1 cup chicken bone broth I use Kettle & Fire
• 1/4 cup heavy cream
• 3 tbsp basil
• Parmesan cheese crumbles optional: but you can add 1/4 c to the soup or use for garnish
• fresh parsley used for garnish

Method

 

1. Preheat oven to 400 degrees Fahrenheit.
2. Wash all produce. Remove stems and seeds of the bell peppers, remove stems of the tomatoes, remove skin of head of garlic and onion- peel each garlic clove apart so they are individually separated.
3. Quarter the onion, cut all bell peppers in half lengthwise.
4. On a baking sheet, place tomatoes, garlic cloves and onion together. Top with 1 tbsp EVOO, salt, pepper, and a sprinkle of all seasonings listed (roughly 1 tbsp of each seasoning, except cayenne pepper and Tuscan Harvest- don't add those yet). Mix and coat everything evenly. Place into oven.
5. On a separate baking sheet, repeat step #4 with the bell peppers. Ensure everything is coated with the same seasonings and EVOO. Place into oven.
6. Roast everything on both baking sheets in the oven for 40 minutes or until the bell peppers begin to have a light brown char on top, soften, and the tomatoes begin to burst.
7. Once everything is done in the oven, scrape off both baking sheets into a medium size soup pot. Make sure to scoop all the juices leftover from the bursted tomatoes- that's where the flavor comes from!
8. In your soup pot, immersion blend all veggies that were just roasted until well combined (took me about 5 minutes). If you like a chunkier soup, blend for less time and that will leave things chunky. If you do not have an immersion blender, you could put everything into a regular blender and blend until well combined.
9. Once you have a soup-like consistency, turn the stove onto medium-low heat.
10. Add the heavy cream, bone broth, cayenne pepper, Tuscan Harvest seasoning, and the remaining 1 tbsp of each of the herbs listed above. If you don't have one of the seasoning blends listed- play around with different herbs! You can't go wrong with a soup. The tomato and bell pepper does a lot of the heavy lifting. Stir everything until well combined. Taste-test your soup.
11. Add more salt, pepper, olive oil, and/or seasoning until you've reached your desired flavor. As always, my measurements above are more like "guesstimates" because I don't exactly measure everything. A lot is done with the heart and that's how I think cooking should be!
12. Serve with Parmesan cheese and fresh parsley on top. Enjoy!

This is one of those soups you can batch-prep ahead of time and take out of the freezer when you need a quick meal! I had it alongside a grilled cheese and it was phenomenal. Store bought soups cannot compare! I hope this gives you the inspiration you need to lean into soup season and stock up on some of your favorites.

Thanks for reading!

Love,

Lexi