Roasted Red Pepper, Tomato, Carrot Bisque
Enjoy this smooth and creamy roasted tomato, carrot, and red pepper vegetable soup with some crusty bread or croutons and a side salad.
Equipment
- immersion blender
Ingredients
- 6 roma tomatoes cut in half
- 2 large carrots
- 1 large red pepper cut in half and seeded
- 1 medium sweet onion cut into quarters
- 4 garlic cloves left in skin
- 16 ounce vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon Italian seasoning
- 2 teaspoons granulated sugar
- 1/2 cup heavy cream
Instructions
- Preheat oven to 400 degrees and line a large sheet pan with foil or parchment paper.
- Place tomatoes, carrots, red pepper, and onion on a sheet pan. Drizzle olive oil and season with salt and pepper. Toss to coat. Roast vegetables for about 25 minutes, or until tender.
- After roasting, add vegetables to a blender and squeeze the garlic from the skin. Blend until smooth, then transfer to a small pot with broth, seasonings and sugar. Heat for 5 minutes, then stir in the heavy cream.
- Serve warm with Parmesan and toasty bread.
Did you try this recipe?Let me know how it was!