We thought it would be Harder
This roasted red pepper bisque is rich, creamy and warms the soul. It can also be the perfect accompaniment to your favorite dishes as a dipping sauce, pasta sauce or spread. Want to know something very cool about red bell peppers? The components responsible for making the peppers red (or anthocyanins) may also benefit our brains, such as slowing down memory problems and cognitive impairments (Cleveland Clinic). What’s not to love about that?
For some reason, I was hesitant about charring up some red bell peppers. I wasn’t taught how to cook even when asked when I was younger. For some reason, it was a given for my parents that I would mess up and waste time, and it made them feel needed. Unfortunately that meant that I couldn’t cook for myself by the time I got into the “real” world. I began to teach myself and with the help of Adam, I’ve grown so much in my own cooking journey.
I had so much fun when it came to charring red peppers. It’s a friendly reminder that we should open ourselves to new experiences because you never know what creativity may come out and surprise you.
Are you ready to Roast?
We actually think roasting the red peppers and removing the skin and seeds is fun. Most of the time for this dish is spent in the oven so you won’t have to invest too much effort to make this dish.
- Gather the ingredients and preheat the oven at 500℉/260℃. Once preheated, place the red peppers directly on the middle wire rack. Roast for 15 minutes on each side. The peppers should come nice and charred.
2. Remove the red peppers from the oven and place them in a bowl. Cover with cling wrap and allow the bell peppers to steam for about 10 minutes. They should cool down in that time enough to handle with your hands.
3. Peel the skin off (it should come off easily) and remove the seeds from the inside. A little seeds won’t hurt the final product. Place the flesh of the red peppers into the food processor and pulse until the flesh is pureed. 
4. Time to cook! From here on, it’s super easy. Place the butter in a large pan over medium heat on the stove and let it melt. Once mostly melted, add the garlic and let it cook for 30 seconds until fragrant. Make sure not to let it burn. Add the puree, tomato paste, spices, salt and pepper. Stir the sauce occassionally and allow it to bubble up in parts of the pan (about 3 minutes). Once this happens, add in the heavy cream and parmesan. Cook and stir until the sauce has thickened. Serve and enjoy!
Have Questions?
What other ways can you use this roasted red pepper bisque?
You can put this on burgers, dipping sauces for mozzarella sticks or empanadas. We’ve used this sauce for a variety of dishes.
Are there other ways of roasting the peppers?
If you have a gas-fired oven, you can put the peppers above a burner each, but you must watch them. Please do not leave them unattended. Make sure it gets nice and charred on each side.
What happens if you can’t get rid of the seeds?
There are no issues here. A little won’t hurt! It may not make the roasted red pepper bisque as smooth.
Roasted Red Pepper Bisque
Equipment
- 1 Large pan
- 1 Large bowl
- 1 Tongs
Ingredients
- 2 Red bell peppers
- 2 Tabs butter
- 4 Cloves minced garlic
- 1 tsp Salt (add more to taste if needed)
- 1/4 tsp Black pepper
- 1/4 tsp Chipotle spice
- 1/4 tsp Turmeric
- 1 TBS Tomato paste
- 1 tsp Italian seasoning
- 1/3 Cup Grated Parmesan Romano
- 1 Cup Heavy cream
Instructions
- Preheat oven at 500℉/260℃
- Roasted the red bell peppers right on the oven rack (middle) for 15 minutes on each side. If you want to prevent any messes that may occur, you can cover a backing sheet with aluminum foil and place it on the rack below the peppers to catch any drippings.
- Remove the red bell peppers with tongs and place them in a large bowl. Cover for 10 minutes with cling wrap until cool enough to handle with hands.
- Remove bell pepper seeds and skin. These should come off easily.
- Place red bell pepper flesh into the food processor and puree until it’s the consistency of tomato sauce.
- In a pan on medium heat, add the two tabs of butter.
- When the butter has mostly melted, add the garlic and stir until fragrant (30 seconds).
- Add the red bell pepper puree and the spices, tomato paste, salt, and pepper.
- Stir occasionally for about 3 minutes until it bubbles up in areas around the pan.
- Add the heavy cream and parmesan and stir until sauce thickens up.
- Serve and enjoy!
Did you Enjoy the Roasted Red Pepper Bisque?
Drop us a comment down below if you made these! If you enjoy apricots, we’ve got an apricot glazed ribs recipe. Check out our recipe index if you want more like this one.