Tomato soup is one of our absolute favorites and a was a staple growing up which is why we decided to add roasted red peppers to this classic dish and make this everyone’s new favorite soup!

The best roasted red pepper & tomato bisque will be perfectly rich in flavour and have a smooth creamy texture almost velvet like.

There’s nothing more comforting than a nice warm bowl of creamy soup, especially this time of year when all the fall décor starts coming out, the weather starts to cool down and the kids are back in school.

You can certainly cut down the cooking time and make this in 30 minutes and still get a rich tasteful soup; we’ve added extra cooking time to allow the flavours to really come together

We used a jar of roasted red peppers to cut down on the cooking time and makes things easy. You can certainly roast your own in the oven if you prefer.

Print Recipe

ROASTED RED PEPPER & TOMATO BISQUE SERVED WITH GARLIC PARMESAN TOAST

A creamy roasted red pepper and tomato bisque garnished with fresh basil, green onion, freshly grated Parmesan cheese and served with garlic parmesan toast.

Prep Time30 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 30 minutes mins

Course: Soups

Keyword: fall, roasted red pepper bisque, Soup, tomato bisque

Servings: 4 -6

Author: the communal feast

Ingredients

• 1 14 oz jar roasted red peppers –juices drained
• 1 28 oz can whole peeled tomatoes
• 1 large yellow onion diced
• 3 cloves of garlic minced
• 4 tbsp butter
• 1/3 cup olive oil
• 3 bay leaves
• 2 cups chicken stock
• 1 cup heavy cream
• 1 tbsp garlic powder
• 2 tsp salt
• 2 tsp pepper
• 1 tsp crushed red pepper flakes
• Small handful fresh basil
• GARLIC PARMESAN TOAST
• Baguette
• 3 tbsp butter room temperature
• 3 cloves of garlic minced
• 1 tbsp dried parsley
• Grated parmesan cheese
• Grated fontina cheese optional or similar blend of cheese for more flavour
• Garnish
• Chopped fresh basil
• Green onion
• Freshly ground pepper
• Freshly grated parmesan

Instructions

• In a large soup pot, melt butter over medium heat. Add onions and stir until onions are translucent. (About 5 mins) Add in garlic, stir until fragrant –less than 1 min. Add in red peppers, tomatoes, olive oil, bay leaves, salt and pepper and chicken stock.
• Bring soup to a boil and reduce to a simmer. Allow to cook for 30 minutes. Add in fresh basil and remove from heat.
• Using your immersion blender, gently blend the soup until you reach a smooth consistency, alternatively you can transfer the soup to a high powered blender and blend until smooth.
• Add in cream and crushed red pepper flakes. Stir until cream is fully incorporated. Set over low heat until your toast are ready. (If you used a blender, transfer the coup back to the pot and follow instructions)
• Pre heat oven to 400 degrees.
• To make the garlic parmesan toast, in a bowl mix your butter, garlic and dried parsley. Spread the butter mixture onto your slices of bread.
• Toast the bread for about 5 minutes, remove from the oven and add your shredded cheese mixture. Set the oven to broil and melt the cheese until desired look. I pull them out once the cheese starts to get some colour.
• To serve your soup, garnish with chopped fresh basil, fresh ground pepper and garlic toast.