Discover eating well with this healthy Roasted Red Pepper and Tomato Bisque recipe. Bursting with flavour and best served with crusty bread and a salad.
· Canned tomato fillets (chopped tomatoes are also fine) x 2 cans (400 ml size)
· Medium carrots, peeled & chopped x 2 pc
· Celery trimmed and sliced x 3 stalks
· Two cloves of garlic minced
· Medium sized cooking onions chopped x 2
· 3 – 4 Medium to Large sized Red Bell Peppers approx. 1.5 lbs
· Chicken or Vegetable soup stock (liquid or if in powder form follow the package recipe to make the required amount of liquid) x 1 litre
· Salt and freshly ground black pepper to taste.
· Olive oil x 1 fluid ounce
First cut the red peppers in half and remove the core and all of the seeds. Toss in 2 tablespoons of olive oil and place on a parchment paper or aluminum foil lined cookie sheet. Roast in a 400 degrees Fahrenheit oven skin side down until nicely browned. This will take 10 to 15 minutes depending on your oven. Once roasted remove from the oven and place in a tied plastic bag, large zip-lock bag, or makeshift plastic wrap bag. Set aside and allow to cool. Once cooled remove the skins from the peppers.
In a medium sized sauce pan add the onions and garlic and cook until the onions are softened and translucent, about 5 minutes. Add the carrots and celery. Cook for 3 minutes more.
Add the canned tomatoes, roasted pepper halves and soup stock and bring to a boil. Turn the heat to low, place a lid on the pot and simmer for 10 -12 minutes or until the carrots and celery are softened through.
Remove the pan from the heat and using a hand emersion blender blend the soup until smooth. If using a traditional blender to blend the soup make sure you place a kitchen towel on top of the lid and allow some air to escape on low speed first. Just be sure not to fill the blender too full. This will prevent the pressure from building inside the blender abruptly and potentially burning you as the contents burst out of the blender.
Adjust the thickness of the soup by boiling it down to your preferred consistency prior to adjusting the seasoning.
If your soup is too thick, add some water or stock. If you like a little heat in your soup add a freshly chopped jalapeno.