Roasted Red Pepper Bisque Recipe

I absolutely love this Roasted Red Pepper Bisque because it’s like a hug in a bowl, combining the warm comfort of roasted red peppers with a creamy texture that feels like a cozy indulgence. Plus, the smoked paprika and fresh basil add a vibrant kick that keeps my taste buds dancing, making each bite a delightful experience.

My Roasted Red Pepper Bisque has bright flavors. The comforting body of the soup comes from heavy cream, but the layers of flavor and the depth of taste all come from the star ingredient—roasted red peppers—and their smoky cousin, smoked paprika.

A drizzle of olive oil, fresh basil, and a faint hint of lemon juice push it all just a shade more delightful. And those roasted red peppers?

Leave the jarred stuff at the store. They’re great fresh, corn-cream stuffed, or as a lovely side to grilled meats, but the best way to enjoy them is roasted.

Ingredients

Olive oil is rich in healthful fats that amplify taste.

Allium cepa, or onion, not only provides sweetness and flavor to dishes but also loads them with fiber and vitamins.

Garlic: Strengthens the immune system and adds a powerful scent.

Sweetness is added by red peppers, which are high in vitamin C.

Vegetable Stock: Contributes texture, umami, and a rich background.

Whipping Cream: Contributes richness and a creamy consistency.

Paprika, when smoked, delivers a flavor that is smoky and a heat that is mild.

The fragrant, herbal note of fresh basil is a welcome addition to any dish.

Juice from Lemons: Contributes vibrancy and an acidic finish.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 large roasted red peppers, peeled and seeded
• 2 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh lemon juice

Instructions

1. In a big pot, warm the olive oil over medium heat. Toss in the diced onion and let it sweat until it turns translucent, about 5 minutes.

2. Minced garlic goes in next; cook that for about a minute until it becomes fragrant.

3. Incorporate the roasted red peppers well with the onions and garlic, ensuring they are well mixed.

4. Add the vegetable broth and bring the mixture to a simmer. Let it cook for 10 minutes.

5. Using an immersion blender, blend the soup until smooth. You can also transfer the mixture in batches to a countertop blender and blend it until smooth.

6. If you are using a countertop blender, pour the puréed soup back into the pot. Stir in the heavy cream and the smoked paprika.

7. Taste and add salt and pepper as needed to the bisque. Let it bubble away for another 5 minutes and get everything to blend in together.

8. Take the pot off the heat and mix in the freshly squeezed lemon juice for a hint of brightness.

9. Serve the hot bisque with the chopped fresh basil as a garnish.

10. Savor the flavors of your delectable Roasted Red Pepper Bisque paired with crusty bread or a side salad. A “complete meal,” as they say.

Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Chef’s knife
4. Cutting board
5. Immersion blender or countertop blender
6. Measuring spoons
7. Measuring cups
8. Ladle
9. Citrus juicer (optional)

FAQ

• Can I use jarred roasted red peppers instead of fresh?Jared roasted red peppers can be used. Just make sure they are well drained before they are added to the bisque.
• Is there a substitute for heavy cream?If you want a dairy-free option, you can use coconut milk or an alternative cream derived from plants.
• How long will this bisque keep in the fridge?The bisque can be kept in an airtight container in the refrigerator for as long as 3 days.
• Can this recipe be made ahead of time?This bisque can be prepared a day ahead and reheated just before serving.
• How can I make the bisque spicier?To increase the heat level, add a pinch of cayenne pepper or a few dashes of hot sauce.
• Can I freeze the bisque?Certainly! The bisque can be frozen for up to 2 months. To reheat instructions: Thaw in the refrigerator and reheat gently on the stove.

Substitutions and Variations

Olive oil: Use coconut oil or avocado oil instead, and you will have a slightly altered flavor profile.
Coconut milk or cashew cream can be used as a dairy-free substitute for heavy cream.
Smoked paprika: Substitute with ordinary paprika and a dash of liquid smoke for a similar flavor.
Basil, fresh: If you would rather not use it, feel free to substitute with fresh cilantro or parsley.
Use fresh lemon juice. For a different citrus note, use lime juice.

Pro Tips

1. Roast Your Own Peppers For an added depth of flavor, consider roasting your own red peppers under the broiler or over an open flame until charred. This will give the bisque a richer, smokier taste.

2. Caramelize the Onions Instead of just sweating the onions, take your time to caramelize them deeply. This adds sweetness and a more complex flavor profile to the bisque.

3. Balance with Acid While lemon juice adds brightness, a splash of white wine vinegar or sherry vinegar can also help balance the flavors, especially if your peppers are particularly sweet.

4. Infuse the Cream Heat the heavy cream with a sprig of thyme or a bay leaf before adding it to the bisque. This subtle infusion can enhance the overall taste with a gentle herbal note.

5. Add a Smoky Element To deepen the smokiness, consider adding a small amount of smoked salt in addition to the smoked paprika. Just make sure to adjust the total salt content to taste.