Roasted Red Pepper Bisque
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This roasted red pepper bisque is one of my favorite weeknight dinners because it comes together in under an hour with just a handful of simple ingredients. Red peppers are packed with vitamin C and antioxidants, so you're getting real nutrition in every spoonful. What I love most is how forgiving this recipe is, whether you're a confident cook or just starting out. The roasting brings out this beautiful natural sweetness in the peppers, and the cream makes it feel fancy without any fuss. Best of all, it's budget friendly and tastes like you spent way more time on it than you actually did.
Ella x
Ingredients
- 2red peppers
- 1 kgonion(peeled and chopped)
- 3 clovesgarlic(minced)
- 400 Lchicken or vegetable broth(homemade or store-bought)
- 150 gcream(optional)
- 1 gsalt(to taste)
- ½ gblack pepper(to taste)
- 2olive oil
- 2 sprigsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F).
Tip: Use a thermometer to ensure accurate temperature.
- 2
Place the red peppers, onion, and garlic on a baking sheet. Drizzle with olive oil and toss to coat.
Tip: This helps prevent burning and promotes even roasting.
- 3
Roast in the preheated oven for 30-40 minutes, or until the vegetables are tender and lightly charred.
Tip: Check on them after 20 minutes to rotate the baking sheet if necessary.
- 4
Remove the roasted vegetables from the oven and let them cool slightly.
Tip: This helps prevent burns and makes blending easier.
- 5
Peel the red peppers and remove the seeds and membranes. Add them to a blender or food processor along with the onion, garlic, broth, and cream (if using).
Tip: Be careful when handling the peppers, as the skin can be quite hot.
- 6
Blend the mixture until smooth, then season with salt and black pepper to taste.
Tip: You can adjust the seasoning to your liking, but be mindful of the flavor balance.
- 7
Strain the bisque through a fine-mesh sieve into a bowl or serving vessel.
Tip: This removes any solids and leaves you with a silky, smooth soup.
- 8
Garnish with chopped parsley and serve immediately.
Tip: This adds a pop of color and freshness to the dish.
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