Roasted Red Pepper and Tomato Bisque Recipe

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Ingredients:

Serving

1 drop oil

Directions:

Ingredients:
Servings:
-8 Servings Size
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Units: US | Metric
Yellow onion, Finely Chopped
Celery ribs, Finely Chopped
Large garlic cloves, Finely Minced
(14 1/2 ounce) cans fire roasted tomatoes
Whole roasted red pepper, Peeled, Seeded, and Sliced
Tablespoons unsalted butter
/4 cup heavy whipping cream
Cups chicken stock
Directions:
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
Read more: /recipe/roasted-red-pepper-tomato-bisque-347212#ixzz1YhwZd9ya

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

Amount Per 100 g
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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