Spicy Roasted Tomato and Red Pepper Bisque

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 2 lb Roma tomatoes, halved
• 2 large red bell peppers, seeded and sliced
• 1 medium yellow onion, cut into wedges
• 5 garlic cloves, peeled
• 3 tbsp olive oil, plus 1–2 tbsp for serving
• 2 tbsp unsalted butter
• 2 tbsp tomato paste
• 3 cups vegetable or chicken broth
• 1/2 cup heavy cream
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1/2–1 tsp crushed red pepper flakes, plus extra to taste
• 1 tsp smoked paprika (optional)
• 1/2 tsp dried thyme or 1 tsp fresh
• 1 tsp sugar or honey (optional)
• Fresh basil or parsley, for garnish

Do This

• 1. Heat oven to 425°F (220°C). Line a large baking sheet with parchment.
• 2. Toss tomatoes, red peppers, onion, and garlic with 3 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1/2–1 tsp red pepper flakes. Roast 30–35 minutes until soft and lightly charred.
• 3. In a large pot, melt 2 tbsp butter over medium heat. Add roasted vegetables and all pan juices.
• 4. Stir in tomato paste, smoked paprika, and thyme. Cook 2–3 minutes, then add broth, sugar or honey (if using), and a bay leaf. Simmer 10–15 minutes; discard bay leaf.
• 5. Blend until silky smooth with an immersion blender (or in batches in a blender). For extra smoothness, strain through a fine-mesh sieve.
• 6. Stir in cream and adjust thickness with a splash more broth if needed. Season with additional salt, pepper, and red pepper flakes to taste. Ladle into bowls, swirl with a little extra cream, drizzle olive oil, and garnish with herbs.

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Why You’ll Love This Recipe

• Roasted tomatoes and red peppers build deep, cozy flavor with almost no effort.
• Crushed red pepper and garlic give gentle, lingering heat that warms you from the inside out.
• Blending and optional straining make the bisque luxuriously silky, just like a restaurant version.
• Simple ingredients, mostly pantry staples, turn into an impressive bowl of comfort perfect for chilly evenings.

Grocery List

• Produce: Roma tomatoes, red bell peppers, yellow onion, garlic, fresh basil or parsley (for garnish)
• Dairy: Unsalted butter, heavy cream, grated Parmesan (optional)
• Pantry: Olive oil, tomato paste, vegetable or chicken broth, kosher salt, black pepper, crushed red pepper flakes, smoked paprika, dried thyme, sugar or honey, bay leaf (optional), crusty bread (optional, for serving)

Full Ingredients

For the Roasted Vegetables

• 2 lb Roma tomatoes, halved lengthwise (about 8–10 medium)
• 2 large red bell peppers, cored, seeded, and cut into large strips
• 1 medium yellow onion, cut into thick wedges
• 5 garlic cloves, peeled (leave whole)
• 3 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2–1 tsp crushed red pepper flakes (use 1/2 tsp for gentle heat, 1 tsp for spicier)

For the Bisque

• 2 tbsp unsalted butter
• 2 tbsp tomato paste
• 1 tsp smoked paprika (optional, for a subtle smoky note)
• 1/2 tsp dried thyme or 1 tsp finely chopped fresh thyme
• 3 cups low-sodium vegetable broth or chicken broth, plus more as needed to thin
• 1 small bay leaf (optional but recommended)
• 1 tsp sugar or honey (optional, helps balance the acidity of the tomatoes)
• 1/2–1 tsp kosher salt, to taste (start with 1/2 tsp and adjust)
• Additional freshly ground black pepper, to taste
• Additional crushed red pepper flakes, to taste

For the Creamy Finish & Serving

• 1/2 cup heavy cream (or half-and-half for a lighter bisque)
• 2 tbsp finely grated Parmesan cheese (optional, for extra savoriness)
• 1–2 tbsp extra-virgin olive oil, for drizzling
• 2–3 tbsp heavy cream, extra, for swirling on top (taken from the 1/2 cup, if you like)
• Fresh basil or flat-leaf parsley leaves, for garnish
• Crusty bread or grilled cheese sandwiches, for serving (optional but highly recommended)

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the vegetables

Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easier cleanup and to prevent sticking.

Halve the Roma tomatoes lengthwise. Core and seed the red bell peppers, then cut them into large strips or quarters. Cut the onion into thick wedges. Place the tomatoes, peppers, onion, and whole peeled garlic cloves on the prepared baking sheet.

Drizzle the vegetables with 3 tbsp olive oil. Sprinkle with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2–1 tsp crushed red pepper flakes, depending on how spicy you like things. Toss everything directly on the baking sheet until well coated, then arrange the tomatoes cut side up so they caramelize nicely without losing too much juice.

Step 2: Roast until deeply caramelized

Place the baking sheet in the preheated oven and roast for 30–35 minutes, until the vegetables are very soft and starting to char at the edges. The tomatoes should look collapsed and jammy, the peppers tender with a few blackened spots, and the onions golden and sweet. This roasting step builds the deep, cozy flavor of the bisque, so let the edges get nicely browned but not burned.

If you like a bit more char and smokiness, you can switch the oven to broil for the last 2–3 minutes, watching carefully so nothing scorches. When done, remove the pan from the oven and let the vegetables cool slightly while you start the soup base. Do not discard any of the flavorful juices or browned bits on the pan; you will use all of it.

Step 3: Build the bisque base on the stovetop

In a large soup pot or Dutch oven, melt 2 tbsp unsalted butter over medium heat. Carefully scrape all the roasted vegetables and any juices from the baking sheet into the pot. Stir to coat them in the melted butter.

Add 2 tbsp tomato paste, 1 tsp smoked paprika (if using), and 1/2 tsp dried thyme (or 1 tsp fresh). Cook, stirring often, for 2–3 minutes. This step toasts the tomato paste and spices, deepening their flavor and taking away any raw edge.

Pour in 3 cups broth and add the bay leaf, if using. Stir in 1 tsp sugar or honey if you like a slightly smoother, less acidic finish. Bring the mixture just up to a gentle simmer, then reduce the heat to low and simmer uncovered for 10–15 minutes. This gives the flavors time to mingle. Remove and discard the bay leaf before blending.

Step 4: Blend the soup until velvety smooth

Turn off the heat. Use an immersion blender directly in the pot to puree the soup until completely smooth, moving the blender around to catch any chunks. This usually takes 2–4 minutes, depending on your blender. Take your time; the smoother you blend, the silkier the bisque will feel.

If you prefer an ultra-smooth, restaurant-style texture, pour the blended soup through a fine-mesh sieve into a clean pot, pressing it through with a ladle or spatula and discarding any solids left in the strainer.

If you are using a traditional countertop blender, work in batches and fill the blender no more than halfway. Vent the lid (or remove the small center cap) and cover with a clean towel, then blend carefully to avoid hot splatters. Return the smooth soup to the pot when finished.

Step 5: Stir in cream and adjust seasoning and heat

Return the smooth soup to low heat if needed. Stir in 1/2 cup heavy cream (you can hold back 2–3 tbsp for swirling on top if you like a dramatic finish). Add 2 tbsp grated Parmesan, if using, and stir until melted and incorporated.

Taste the bisque and adjust the seasoning. Add more salt if it tastes flat, more black pepper for warmth, and a pinch or more of crushed red pepper flakes if you want a stronger kick of heat. If the soup is thicker than you prefer, thin it with a splash or two of extra broth or cream. Warm gently until piping hot and steamy, but avoid boiling hard once the cream is in, which can cause it to separate.

Step 6: Serve with a creamy swirl and cozy touches

To serve, ladle the hot bisque into warm bowls. For a pretty swirl, drizzle a spoonful or two of cream over each bowl in a spiral or zigzag pattern, then lightly drag the tip of a knife or a toothpick through the cream to create a marbled effect.

Finish each bowl with a drizzle of extra-virgin olive oil, a sprinkle of fresh basil or parsley, and a pinch of crushed red pepper flakes or black pepper for a hint of drama. Serve immediately with plenty of crusty bread or a gooey grilled cheese sandwich for dipping into the silky, gently spicy bisque.

Pro Tips

• Roast hot for maximum flavor. Do not be afraid of good browning on the tomatoes, peppers, and onions. Those caramelized edges are what give the bisque its rich, cozy depth.
• Control the heat level. Start with 1/2 teaspoon of crushed red pepper flakes if you are spice-cautious. You can always add more to the pot at the end or sprinkle extra into individual bowls.
• Blend thoroughly. For the silkiest texture, blend longer than you think you need to, then strain through a fine-mesh sieve if you want a perfectly velvety bisque.
• Season in layers. The vegetables are seasoned before roasting, then you adjust again after blending with the cream. Tasting and tweaking at the end is key to a balanced, flavorful soup.
• Keep dairy gentle. Once the cream is added, warm the soup gently over low heat and avoid a hard boil. This keeps the bisque smooth and prevents curdling.

Variations

• Smoky Chipotle Bisque: Add 1 chopped chipotle pepper in adobo (plus 1–2 tsp of the adobo sauce) to the pot in Step 3 along with the tomato paste. Reduce or omit the crushed red pepper flakes for a deeper, smokier heat.
• Vegan and Dairy-Free: Swap the butter for olive oil and use full-fat coconut milk or a rich, unsweetened plant-based cream instead of heavy cream. Skip the Parmesan. The result is still silky and comforting with a subtle coconut richness.
• Extra-Protein Boost: Add 1 cup of cooked white beans (such as cannellini) before blending in Step 4. They will disappear into the bisque, adding body and protein without changing the flavor much.

Storage & Make-Ahead

Let the bisque cool to room temperature, then transfer to airtight containers. It will keep in the refrigerator for up to 4 days. The soup thickens as it chills, so when reheating, gently warm it over low heat on the stovetop with a splash of extra broth or water to loosen it to your desired consistency. Stir often and avoid boiling hard once the cream is in. For longer storage, you can freeze the soup (ideally before adding the cream) for up to 3 months. Thaw overnight in the refrigerator, reheat gently, and then stir in the cream just before serving.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe, without bread): about 380–420 calories, 6–8 g protein, 24–28 g fat (mostly from olive oil and cream), 30–35 g carbohydrates, and a good amount of vitamin A and vitamin C from the tomatoes and red peppers. Exact numbers will vary based on the specific brands of broth, cream, and optional Parmesan you use.