Roasted Red Pepper and Tomato Bisque Recipe

Directions:

1. Ingredients:
2. Servings:
3. -8 Servings Size
4. Update
5. Units: US | Metric
6. Yellow onion, Finely Chopped
7. Celery ribs, Finely Chopped
8. Large garlic cloves, Finely Minced
9. (14 1/2 ounce) cans fire roasted tomatoes
10. Whole roasted red pepper, Peeled, Seeded, and Sliced
11. Tablespoons unsalted butter
12. /4 cup heavy whipping cream
13. Cups chicken stock
14. Directions:
15. In a large stock pot, melt 3 tbsp of butter. Add onion, celery, and garlic. Over medium heat, cook till soft and translucent. 2Add tomatoes (in juice)and roasted red pepper, bring to boil, reduce heat to low. 3Simmer for 20-30 minutes, stirring occasionally.(If too much liquid is absorbed, add 1/2 cup of chicken stock.). 4Add stock and whipping cream, stir to combine. 5In small increments, puree till mostly smooth. In another pot, place pureed soup and heat on low till all of the mixture has been pureed. Or, if you want to keep it to one dish, place pureed soup in original pot. 6Enjoy! This soup freezes well, so feel free to double the recipe for another night! We like to top with croutons!Print This Recipe
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