Roasted Red Pepper and Tomato Bisque

20m
Serves 1
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Directions

  1. 1In a pot, add in the butter over medium/high heat. Once melted, add in the diced onions and carrots and sauté for a few minutes. Add in the minced garlic and fresh thyme and sauté for another 2 minutes.
  2. 2Pour in the roasted peppers, sun dried tomatoes, tomato paste, fire roasted tomatoes, and chicken broth. Season with all the listed spices and stir.
  3. 3Cover with a lid and simmer on medium heat for about 15 minutes, stirring occasionally. Once the vegetables have fully cooked through, add in the fresh basil.
  4. 4Use a blender or hand immersion blender to blend everything together until you have a smooth sauce.
  5. 5Pour it back into the pot over low heat, and stir in heavy cream and freshly grated parmesan. Cook altogether for 5 more minutes then enjoy!

Ingredients

  • 4 tbsp salted butter
  • 1 onion, diced
  • 0.5 cup diced carrots
  • 1.5 tbsp minced garlic
  • 3 sprigs fresh thyme
  • 0.33 cup diced roasted red peppers
  • 2 tbsp sun dried tomatoes
  • 2.5 tbsp tomato paste
  • 28 Oz diced fire roasted tomatoes
  • 2.5 cups chicken or vegetable broth
  • 0.5 tsp onion powder
  • 0.5 tsp garlic powder
  • 0.25 tsp cayenne
  • 0.25 tsp black pepper
  • 0.75 tsp smoked paprika
  • 1 tsp dried oregano
  • 1.5 tsp sugar
  • 1 salt
  • 0.25 cup packed basil leaves
  • 1 cup heavy cream
  • 0.25 cup freshly grated Parmesan

Equipment

potblender or hand immersion blender