Recipe

Roasted Red Pepper And Tomato Bisque Recipe

	Redridinghood / All my dishes 2 years, 1 month ago This is my favorite soup to make. It is easy and you can make it as chunky or as smooth as you like. Prep:10m Cook:40m Servings:46	Redridingho
	red pepper tomato onions garlic

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Ingredients

3 larger red bell peppers

2 cups canned roma tomatoes

2 cups chicken stalk

1 red onion

6 garlic cloves

1 tsp dried basil

1 tsp dried oregano

2 tsp sugar

2 tbsp heavy cream

1 tbsp EVOO

Salt and pepper to taste

Directions

Preheat the oven to 400F.

Cut the onion into quarters.

Seed the red peppers and cut lengthwise into two pieces.

Brush a baking sheet some EVOO and place the red peppers skin side up. Fill the spaces with the onion quarters and whole garlic cloves. Drizzle the 1 tbsp EVOO on top of the veggies and roast for 20 minutes or until the skins of the peppers are brown.

Remove the skin from the peppers and chop it into big chunks.

While the peppers are roasting, in a large soup pot or saucepan, combine drained tomatoes, oregano and chicken stalk. Bring to a boil, reduce heat to medium.

When the peppers are skinned, add to the chicken/tomato mixture along with the onions and the garlic.

Cook for 10 minutes.

Using a hand blender, puree mixture until desired texture is achieved.

Add basil, sugar, S/P. Cook for 2-3 minutes.

Remove from heat and stir in heavy cream.

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Comments

turlak 1 year, 3 months ago said:
Can't wait 'til winter to try this one! It is too hot here in Texas to eat soup during the summer, but this will be 1st on my list in the fall!!

marmay 9 months, 3 weeks ago said:
This looks so good. This will be so good this weekend. Thanks for a yummy post.

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