Catching up on something that I made for “red week” in my Cook/bake-a-long this week: Roasted Red Pepper and Tomato Bisque. It’s really hearty but tart and “spring like”. As usual with creamed soups, it’s really hard to photograph, so I tossed in a few garlicky croutons. This recipe makes a whole bunch so it will feed a crowd and/or freezes well.
Ingredients
8 to 9 medium tomatoes (about 5 pounds), cored and quartered
3 red bell peppers (about 1 pound), seeded and quartered
2 small yellow onions, cut into wedges about 1-inch wide on the outer edges
2 tablespoons extra virgin olive oil
6 cloves garlic, unpeeled
4 cups (32 ounces) vegetable broth
1 cup heavy cream
Salt and freshly ground black pepper, to taste
1 teaspoon smoked paprika
Pinch of cayenne pepper (optional)
Directions
Preheat your oven to 375F with racks in the upper third and middle of the oven. Line two large, rimmed baking sheets with parchment paper or aluminum foil.
Place the tomatoes, peppers, onions, and garlic in a large work bowl. Pour over the olive oil and toss until all the veggies are coated. Divide between the prepared baking sheets. Place the bell peppers and onions on the other baking sheet. Position the red peppers with the skin sides facing down.
Bake for 35 to 45 minutes, until the vegetables are tender throughout and turning nicely golden on the edges. When the vegetables are done, bring the vegetable broth to boil in a large soup pot over medium-high heat. Peel your garlic and toss it into the broth. Add the roasted vegetables, paprika, cayenne pepper, if using, and 1 teaspoon salt. Simmer for 10 minutes, reducing heat as necessary to maintain a steady simmer.
Purée the soup using an immersion blender or transfer the soup to a blender in batches, several cups at a time. Return to the pot if using a blender and add the cream. Season to taste with additional salt and pepper as desired. Serve immediately.
Note: This soup keeps well, covered and refrigerated, for 5 days in the refrigerator, or in the freezer for up to 6 months.
