Best 6 Roasted Red Pepper Bisque Recipes

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Indulge in a symphony of flavors with our roasted red pepper bisque, a velvety smooth and vibrant soup that captures the essence of summer's bounty. This culinary masterpiece is a delightful symphony of roasted red peppers, sweet onions, and aromatic garlic, simmered in a rich vegetable broth. Enhanced with a touch of cream and Parmesan cheese, each spoonful promises a burst of flavors that will tantalize your taste buds. Accompany this delightful soup with a selection of crusty bread or crisp crackers for an unforgettable dining experience.

Additionally, this versatile recipe offers endless possibilities for customization. Explore variations such as a creamy tomato bisque, where roasted tomatoes add a vibrant twist, or a smoky chipotle pepper bisque, infusing a hint of heat. For a vegan alternative, simply substitute the cream with a plant-based milk, ensuring that everyone can savor this delectable soup.

Here are our top 6 tried and tested recipes!

ROASTED RED PEPPER BISQUE



Roasted Red Pepper Bisque image

Folks are sure to comment about the awesome roasted red pepper flavor in this velvety soup. It's a fantastic first course for special occasions or alongside sandwiches at a casual gathering.-Mary Zettlemaier, Chelsea, Michigan

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings (2 quarts).

Number Of Ingredients 8

8 medium sweet red peppers
1 large onion, chopped
2 tablespoons butter
3 cups chicken broth, divided
2 cups half-and-half cream
1/2 teaspoon salt
1/2 teaspoon white pepper
6 tablespoons shredded Parmesan cheese

Steps:

  • Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Remove stems and seeds; set peppers aside., In a large saucepan, saute onion in butter until tender; cool slightly. In a blender, combine the onion mixture, 2 cups broth and roasted peppers; cover and process until smooth. Return to the pan. , Stir in cream and remaining broth; heat through (do not boil). Stir in salt and pepper. Sprinkle each serving with 1 tablespoon cheese.

Nutrition Facts : Calories 220 calories, Fat 14g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 846mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 4g fiber), Protein 7g protein.

CRAB AND ROASTED RED PEPPER BISQUE RECIPE - (4.1/5)



Crab and Roasted Red Pepper Bisque Recipe - (4.1/5) image

Provided by á-32417

Number Of Ingredients 14

1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
1/4 cup unsalted butter
1/4 cup flour
4 cups chicken or vegetable stock
1 12-ounce jar roasted red peppers, drained and chopped
1/4 cup tomato paste
1 pound fresh lump crabmeat or canned crab
1 teaspoon Old Bay or Cajun seasoning
1/2 teaspoon cayenne pepper
1 cup heavy cream
2 tablespoons red wine vinegar
2 teaspoons salt

Steps:

  • 1. Heat the olive oil over medium heat and sauté the onion until tender and translucent, about 5 to 7 minutes. Add the garlic and sauté for another minute. 2. While the onion is cooking, melt the butter over medium-high heat in a large pot. Once the butter is melted, whisk in the flour until smooth and cook for a minute (or until the mixture starts to brown). 3. Then, add the chicken broth, red peppers, tomato paste, crabmeat (if you want to garnish the soup with crabmeat, reserve a few ounces), Old Bay, cayenne pepper, and onion to the pot. Let the mixture simmer for 10 to 15 minutes or until smooth. 4. Use an immersion blender to puree the soup until smooth (you could also use an electric blender and puree in batches, returning the soup to the pot when it is pureed). 5. Add the heavy cream, red wine vinegar, and salt to the pot and let it simmer for 2-3 minutes, or until heated all the way through. 6. Garnish with crab meat, if you reserved any, and/or a swirl of half and half if desired. 7. Enjoy!

ROASTED RED PEPPER & TOMATO BISQUE



Roasted Red Pepper & Tomato Bisque image

Warm,creamy, and perfect for cold weather! Also a great way to get veggies into your meal, even if you don't like some of them!

Provided by Manda C

Categories     < 60 Mins

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 yellow onion, Finely Chopped
3 celery ribs, Finely Chopped
4 large garlic cloves, Finely Minced
2 (14 1/2 ounce) cans fire-roasted tomatoes
1 whole roasted red pepper, Peeled, Seeded, and Sliced
3 tablespoons unsalted butter
1/4 cup heavy whipping cream
5 cups chicken stock

Steps:

  • In a large stock pot, melt 3 tbsp of butter. Add onion, celery, and garlic. Over medium heat, cook till soft and translucent.
  • Add tomatoes (in juice)and roasted red pepper, bring to boil, reduce heat to low.
  • Simmer for 20-30 minutes, stirring occasionally.(If too much liquid is absorbed, add 1/2 cup of chicken stock.).
  • Add stock and whipping cream, stir to combine.
  • In small increments, puree till mostly smooth. In another pot, place pureed soup and heat on low till all of the mixture has been pureed. Or, if you want to keep it to one dish, place pureed soup in original pot.
  • Enjoy! This soup freezes well, so feel free to double the recipe for another night! We like to top with croutons!

Nutrition Facts : Calories 194.5, Fat 12.1, SaturatedFat 6.6, Cholesterol 34.9, Sodium 503.6, Carbohydrate 15.9, Fiber 2, Sugar 7.6, Protein 6.9

ROASTED RED BELL PEPPER BISQUE WITH SHRIMP AND ROMANO CHEESE



Roasted Red Bell Pepper Bisque with Shrimp and Romano Cheese image

Categories     Soup/Stew     Cheese     Dairy     Pepper     Shellfish     Saut��     Lunch     Shrimp     Spring     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

5 large red bell peppers
3 1/2 cups chicken stock or canned low-salt chicken broth
1 teaspoon paprika
1 teaspoon sugar
3/4 cup whipping cream
1/2 cup grated pecorino Romano cheese
Hot pepper sauce
1 tablespoon olive oil
16 large uncooked shrimp, peeled, deveined, coarsely chopped
3 tablespoons thinly sliced fresh basil

Steps:

  • Char red bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel and seed peppers. Cut 1 pepper into matchstick-size strips and set aside. Coarsely chop remaining 4 peppers. Combine chopped peppers and stock in heavy large saucepan. Bring to boil; reduce heat and simmer until peppers are very tender, about 5 minutes. Working in batches, puree soup in blender until smooth. Return puree to saucepan. Mix in paprika and sugar. Simmer 5 minutes to blend flavors. (Can be prepared 1 day ahead. Cover bell pepper strips and soup separately and refrigerate.) Whisk in cream and pecorino Romano cheese. Season to taste with hot pepper sauce, salt and pepper.
  • Heat 1 tablespoon oil in medium skillet over medium-high heat. Add reserved bell pepper strips and shrimp and sauté until shrimp are cooked through, about 3 minutes. Season with salt and pepper. Divide shrimp mixture among 4 bowls.
  • Rewarm soup; ladle around shrimp mixture. Sprinkle basil over and serve.

ROASTED RED PEPPER BISQUE (SOUP)



Roasted Red Pepper Bisque (Soup) image

Several years ago I attended a wedding at Pinehurst Resort in N.C. This bisque was served and I absolutely loved it! I wrote to the resort and asked if they would share the recipe and they did! I'm posting it here so I never lose it. PS: I'm not really sure about the prep/cooking time since I have not made it yet and the time was not included in the recipe.

Provided by G.I. Joe Girl

Categories     Peppers

Time 1h

Yield 1 Quart

Number Of Ingredients 12

3 ounces roasted red peppers, peeled and seeded
2 ounces yellow onions, large dice
1 ounce celery, large dice
1 ounce leek, sliced and rinsed
1/2 tablespoon garlic, chopped
1 tablespoon tomato paste
3 cups chicken stock
1/8 quart heavy cream
1/2 tablespoon clarified butter
1/2 ounce chevre cheese
1/8 lb roux
salt & white pepper

Steps:

  • In large pot, heat clarified butter and sweat celery, onion, leeks and garlic until tender. Add roasted red peppers and tomato paste. Cook briefly then add roux and cook until roux is softened and hot. Add chicken stock and mix well with wire whip to avoid lumps. Continue to stir until soup comes to a boil. Reduce to a simmer and let simmer until roasted red peppers break down. Add heavy cream and crumbled chevre cheese and again bring to a boil. Place soup in blender and puree until smooth. Adjust seasoning with salt and white pepper. Strain soup through china cap.

ROASTED RED PEPPER BISQUE



Roasted Red Pepper Bisque image

"Mancini Roasted Red Peppers" with Fresh Herbs and Marsala Wine enhances a Sweet Savory flavor into the Red Pepper Bisque. The Red Pepper Bisque is finished with Crème Fraiche.

Provided by Potagekempcc

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 22

2 (1 lb) cans mancini sweet roasted peppers (1 Lb. 13 Oz. , Drained Reserve Liquid)
1/3 cup extra virgin olive oil
3 bay leaves
3 sweet onions (Chopped)
4 carrots (Chopped)
3 tablespoons chopped garlic
1 teaspoon cayenne pepper (piment de espelette)
3 tablespoons fresh thyme (Chopped)
3 tablespoons fresh sweet marjoram (Chopped)
2 tablespoons celery salt
2 tablespoons fresh cracked black pepper
1/4 cup marsala wine
1 teaspoon fine sea salt
1 teaspoon fresh ground black pepper
3 cups home made chicken stock
1 cup roasted red pepper liquid
2 teaspoons fine sugar
1/2 teaspoon grated nutmeg
1 cup heavy cream (Tempered)
1/4 cup fresh basil (Chiffonnade)
1/4 cup fresh parsley (Chopped)
1 cup creme fraiche

Steps:

  • In a Dutch oven heat olive oil, add bay leaves, onions, carrots and garlic. Saute until tender. Add piment de espelette, thyme, marjoram, celery salt, black pepper and saute 1-2 minutes.
  • Add Marsala wine and reduce by half. Season to taste with fine sea salt and black pepper.
  • Add chicken stock, roasted red peppers, red pepper liquid and fine sugar. Stir the bisque and bring to a slow boil. Reduce to a simmer stirring for 30-minutes.
  • In a sauce pan warm the heavy cream and whisk in fresh grated nutmeg. Season with sea salt and white pepper to taste.
  • Whisk in the warm cream into the bisque. Add fresh basil and parsley. Whisking the bisque bring to a slow boil for 10-minutes.
  • Remove the bisque from the heat and whisk in the Crème Fraiche. Puree the bisque and strain. Season with fine sea salt and white pepper to taste.
  • Serve Roasted Red Pepper Bisque in warm bowls.
  • Garnish with fresh parsley sprig.

Tips:

  • Choose ripe and flavorful red bell peppers. Roasting brings out their sweetness and umami flavor.
  • Use vegetable or chicken broth for a savory base. If using chicken broth, add a splash of white wine or lemon juice to brighten the flavor.
  • Don't overcrowd the roasting pan. The peppers should be in a single layer so they can roast evenly.
  • Roast the peppers until they are tender and slightly charred. This will give the bisque a smoky flavor.
  • Use an immersion blender to puree the soup until it is smooth and creamy. Alternatively, you can transfer the soup to a regular blender in batches.
  • Serve the bisque hot, garnished with a dollop of crème fraîche, a sprinkle of paprika, or a drizzle of olive oil.

Conclusion:

This roasted red pepper bisque is a delicious and easy-to-make soup that is perfect for a light lunch or dinner. It is also a great way to use up leftover roasted peppers. With its vibrant color and creamy texture, this soup is sure to be a hit with everyone who tries it. So next time you're looking for a quick and flavorful soup, give this roasted red pepper bisque a try.

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