roasted red pepper bisque

My husband and I currently reside in a small town with access to a few larger cities within a one to one and a half hour drive. Over the weekends, we enjoy traveling to “civilization” as this also allows us to shop at Whole Foods Market. The weekend before Christmas, we headed up the mountain to visit Whole Foods Asheville and on our way we stopped at West First Wood-Fired Pizza in Hendersonville. The special that day was a roasted red pepper and garlic bisque – it was so creamy, flavorful and all around delightful…and I couldn’t stop thinking about it over the next week, so I proceeded to look up recipes for roasted red pepper bisque because I desperately wanted to recreate it!!! I had a hard time finding a recipe that embodied the flavors I remembered (especially because most recipes called for red peppers, not roasted red peppers), so I created my own – I hope you find it as satisfying as we did. :) Enjoy!

roasted red pepper bisque

roasted red pepper bisque

Ingredients:

roasted red pepper bisque - ingredients

roasted red pepper bisque – ingredients

 

3 TBSP Butter
7 Garlic Cloves, Minced
1 Medium Red Onion, Diced
7 Roasted Red Peppers, Cut into Sizable Chucks
1 Cup Chicken Broth
1/2 TSP Ground Thyme
1 TSP Fresh Rosemary
1/2 TSP Salt
1 Cup Half & Half

 

 

Instructions:

Prepare vegetables for cooking by dicing the onion, cutting the rosemary, and chopping the roasted red peppers.

roasted red pepper bisque - cutting the onion

roasted red pepper bisque – cutting the onion

roasted red pepper bisque - cutting the rosemary and peppers

roasted red pepper bisque – cutting the rosemary and peppers

Heat butter, onion, and garlic in large saucepan over medium heat. Cook, stirring occasionally, until translucent (about 5 minutes).

roasted red pepper bisque - cooking the onion garlic and butter

roasted red pepper bisque – cooking the onion garlic and butter

Stir in roasted red peppers, chicken broth, thyme, rosemary and salt. Bring to a boil and simmer over medium heat until vegetables are tender, about 5-7 minutes. Remove from heat and let cool for 5 minutes.

roasted red pepper bisque - cooking the peppers broth and spices

roasted red pepper bisque – cooking the peppers broth and spices

Use an immersion blender to puree the red pepper mixture in the saucepan, until smooth. Add half & half to pureed mixture and use the immersion blender once again to thoroughly combine. Return bisque to stovetop and cook, stirring occasionally, until warm (about 5 minutes). Be careful not to let the soup boil.
Note: If you do not have an immersion blender, transfer mixture to the pitcher of a blender or bowl of a food processor and puree until smooth, then return mixture to saucepan and whisk in the half & half.

roasted red pepper bisque - pureeing the soup

roasted red pepper bisque – pureeing the soup

Divide evenly into 3 bowls and serve immediately.

Yields 3 Servings
Weight Watchers: 1 bowl bisque = 8 points plus

roasted red peppers

Previously, I cooked with pre-jarred roasted red peppers for any recipe that called for them…that is until I realized how easy they are to make!!! I watched the documentary Forks Over Knives a few months back and liked the film so much I purchased Forks Over Knives – The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year. The introduction of the book has a plethora of tips and tricks when it comes to using fresh ingredients (and making them yourself). The preferred way to roast peppers is on a gas range, but if you’re like me and don’t have a gas stove, the below method works very well. :) Enjoy!

roasted red peppers

roasted red peppers

 Ingredients:

roasted red pepper ingredients

roasted red pepper ingredients

 

 

 

 

Red Peppers

 

 

 

 


Instructions:

Preheat oven to 400 degrees.

Rinse peppers well and place them in a cast iron skillet. Once the oven is preheated, roast the peppers in the oven for 45 minutes to 1 hour and 15 minutes (time fluctuates depending upon the number of peppers being roasted).

roasted red peppers - prepping the peppers

roasted red peppers – prepping the peppers

Once the peppers have a nice char to them and their skin begins to shrivel, remove the skillet from the oven and place the peppers in a sealed plastic bag, or container with a cover, where the peppers can sweat.

roasted red peppers - cooling the peppers

roasted red peppers – cooling the peppers

Once cooled, remove peppers from bag, peel the skin off and remove their stems. At this point the seeds can also be removed, however I leave the seeds in mine.

roasted red peppers - peeling the peppers

roasted red peppers – peeling the peppers

Transfer peeled peppers to a bowl covered with plastic wrap, a container with a cover, or a jar with lid until ready to use.

roasted red peppers - peeled and ready to use

roasted red peppers – peeled and ready to use