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–+ servings
bowl of Roasted Red Pepper, Tomato, and Carrot Bisque

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.
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AUTHOR Dianna
Course Dinner, Soups
Servings 3 servings
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes

Ingredients
  

  • 1 med-lg red pepper cut in half and seeded
  • 4 roma tomatoes cut in half
  • 1/2 bag baby carrots
  • 1 medium sweet onion cut into quarters
  • 4 garlic cloves left in skin
  • 16 oz vegetable broth
  • 1 can stewed tomatoes
  • 2-3 oz heavy cream
  • 2 tsp chili powder
  • 1 tsp Italian seasoning
  • 2 tsp granulated sugar
  • salt to taste

Instructions
 

  • Preheat oven to 400 degrees and line a large sheet pan with foil or parchment paper.
  • Place carrots, onions, garlic, tomatoes, and red peppers on sheet. Drizzle olive oil and toss to coat. Roast vegetables for about 25 minutes, or until tender.
  • After roasting, add vegetables to a pot and squeeze garlic from the skin. Also add in the can of stewed tomatoes. Add in veggie broth and seasonings. Use an immersion blender and blend until smooth.
  • If you want a smoother soup, pour through a mesh sive to eliminate the larger pieces. Do this in batches.
  • Bring soup to a simmer. Add sugar and salt.
  • Serve with a spoonful of warm cream, or you can add the cream into the pot. Top with a little Parmesan, herbs, and toasty bread.

Notes

  • When roasting the vegetables, little prep is needed. Keep the onions and garlic in the skin, half the peppers and tomatoes, and no need to cut the carrots.
  • Salt will be needed but use at your own discretion.

  • Nutrition

    Calories: 300kcal
    Did you try this recipe?Let me know how it was!