Roasted Red Pepper Bisque
Creamy and rich, with a hint of sweetness, this bisque can also be a sauce you can pair with many of your favorite savory dishes.Disclaimer: This post may contain affiliate links, which means we will receive a commission if you make a purchase through those links at no extra cost.
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!