Name: Roast Tomato and Bell Pepper Bisque
Prep time: 10 min
Cook time: 45 min
Ingredients: 5 each Roma Tomato (The ripest you can find, cut in half.); ½ large Spanish onion (chunked); 3 cloves Garlic (skin left on); 4 tbsp Virgin Olive oil; 1 Tsp Salt; ¼ Tsp Cracked Black pepper; 2 Tbsp Tomato paste; 3 Tbsp Roasted Bell pepper; ¼ Cup Heavy Cream

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Roast Tomato and Bell Pepper Bisque

Print Recipe

A simple, healthy and delicious soup, perfect for cold days and nights

Course Soup

Cuisine American

Keyword Comfort Food, Soup, tomato soup

Prep Time 10

Cook Time 45

Servings 2 Servings

Author Aran Connolly

Ingredients

5 each Roma Tomato The ripest you can find, cut in half.
½ large Spanish onion chunked
3 cloves Garlic skin left on
4 tbsp Virgin Olive oil
1 Tsp Salt
¼ Tsp Cracked Black pepper
2 Tbsp Tomato paste
3 Tbsp Roasted Bell pepper
¼ Cup Heavy Cream

Instructions

Preheat oven to 425 °F
In a large bowl, combine tomatoes, onions and garlic with olive oil, salt and pepper.
Place ingredients on a sheet tray or shallow pan. Roast 25 minutes mixing contents halfway through.
Allow to cool enought to remove skins from garlic.
Add all vegetables, bell peppers and tomato paste to a blender and puree well.
Strain into a pot. Add cream.
Simmer about 10 minutes.

Notes

A variation of the recipe is to omit the bell peppers and double the cream for a creamy tomato soup. Should you care to offer a vegan version, utlize vegetable broth instead.