Roasted Red Pepper and Tomato Bisque
This flavorful and easy-to-prepare soup is perfect for a cold winter night. It’s great on its own, alongside a salad or sandwich, or embellished with additional, chunkier ingredients (roasted vegetables or chickpeas are some of my favorites!) for a heartier meal in a bowl!
2 red peppers, seeded and quartered
1 pint cherry tomatoes
6- 8 garlic cloves (break apart but do not peel individual cloves)
1 T olive oil
1 medium white onion, chopped
1 tsp dried oregano
1 tsp dried thyme
6 C vegetable stock or broth (you can use chicken stock, if you prefer)
1 28-oz can diced tomatoes, not drained (I use Muir Glen Fire-Roasted)
Preheat oven to 400 degrees F.
In a mixing bowl, coat peppers, cherry tomatoes, and garlic with olive oil. (Use your hands to be sure you really cover all surfaces of the vegetables.)
Place vegetables on a parchment-lined baking sheet and sprinkle with sea salt.
Roast vegetables for about 15-20 minutes (when the tomatoes have begun “bursting” a bit, and peppers are a bit charred they are done). Keep an eye on them so they don’t burn!
Remove pan from oven and set aside.
When veggies are cool enough to handle, “pop” the garlic cloves out of their skin.
Meanwhile, heat 1 T olive oil in Dutch oven or soup pot.
Add and saute the onion until tender (about 5 minutes).
Mix in oregano and thyme, and cook for another minute. Add stock, canned tomatoes, and all the roasted ingredients.
Simmer for about 10 minutes. Season with sea salt and black pepper to taste.
At this point, use either an immersion blender or a standard blender to puree the soup.
(NOTE: if using a standard blender that does not have a vented lid, take care to allow soup to cool a bit before blending. If using this method, you will also probably need to do it in more than one batch. Honestly, the time and mess avoided by using an immersion blender makes it well worth the investment!) Serve, either alone or with croutons, pepitas, crispy chickpeas, etc.