Roasted Red Pepper & Tomato Bisque
Hello, 2015! How’d you get here so fast?
I thought I’d start of the New Year with soup. Simple, timeless, and tasty. Oh, and comforting – for me, there’s nothing more soothing than a warm bowl of creamy soup. Especially this time of year after all of the holiday hustle and bustle has faded and we’re left with holiday decorations to pack up, a house to get back in order, and jobs to return to here in just a few days. It’s sort of a melancholy time and soup goes good with that, especially one with roasted red pepper & tomato that’s garnished with homemade croutons and blue cheese crumbles.
So let’s talk soup – it all starts with some butter, onion, carrot, celery, tomatoes and roasted red peppers that get cooked up in a big pot…
The croutons come together while the soup is simmering — just heat some oil and smashed garlic before tossing some bread cubes around in it…
Once the soup has simmered, puree it, strain it and then add in the cream. Serve it with the croutons and some blue cheese crumbles.
So good and so perfect for this time of year.
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 4 tablespoons of butter
- 1 tablespoons of flour
- 1 (28) ounce can whole plum tomatoes
- 12 ounce jar whole roasted red peppers, drained and roughly chopped
- 3 sprigs fresh thyme
- 2 sprigs fresh parsley, plus more chopped for garnish
- 1 bay leaf
- 3 cups chicken or vegetable stock
- 1 cup cream
- 2 thick slices french bread cut into medium-sized cubes
- 1½ tablespoon olive oil
- 2 garlic cloves, smashed
- ¼ cup blue cheese crumbles
- salt & pepper
- In a stock pot melt 4 tablespoons of butter of medium heat. Add in the chopped onion, carrot, and celery. Cook the vegetables until they start to soften about 5-10 minutes.
- Add the flour to the vegetables and stir. Let it cook for another 2-3 minutes.
- Add the canned tomatoes and break them up using a spatula or wooden spoon.
- Next, add the roasted red peppers.
- Toss in the thyme, parsley, and bay leaf.
- Add the chicken or veggie stock.
- Let it all simmer for about 30 minutes or so, stirring occasionally,
- In a separate pan, heat the olive oil over medium heat. Add in the smashed garlic and let it cook for a few minutes in the oil (keep it moving around the pan).
- After a couple of minutes, transfer the garlic into the other pot with the soup, reserving the oil.
- Add the bread cubes to the oil and toss to coat them. Let them toast in the pan for just a few minutes. Keep a close eye on them because they can burn easily!
- Once toasted, remove the croutons from the pan and set aside.
- Once the soup has simmered for at least 30 minutes, puree it using an immersion blender or stand blender.
- Wipe out the stock pot and then strain the soup using a fine mesh strainer. Discard the solids.
- Add the cream to the soup and stir to combine.
- Slowly reheat the soup over medium low heat.
- Top each serving with the croutons, blue cheese crumbles, and chopped parsley.
The post Roasted Red Pepper & Tomato Bisque appeared first on Girl Gone Gourmet.
Source: http://www.girlgonegourmet.com/2015/01/roasted-red-pepper-tomato-bisque.html
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