Roast Tomato and Bell Pepper Bisque
A simple, healthy and delicious soup, perfect for cold days and nights
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.
