Creamy Roasted Red Pepper and Tomato Bisque

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Quick Ingredients

• 3 large red bell peppers, halved and seeded
• 1 1/2 lb (680 g) ripe tomatoes, halved
• 1 medium yellow onion, sliced
• 3 cloves garlic, peeled
• 1 medium carrot, diced
• 3 tbsp olive oil, plus extra for bread
• 2 tbsp tomato paste
• 4 cups (950 ml) low-sodium vegetable or chicken broth
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1 bay leaf
• 1/2 cup (120 ml) heavy cream
• 1–2 tsp sugar, to taste (optional)
• Salt and freshly ground black pepper
• 1 small loaf crusty bread, for dipping

Do This

• 1. Heat oven to 425°F (220°C). Toss peppers, tomatoes, onion, and garlic with 2 tbsp olive oil, salt, and pepper. Roast 25–30 minutes until softened and lightly charred.
• 2. In a large pot, sauté diced carrot in 1 tbsp olive oil over medium heat for 5 minutes. Stir in tomato paste, smoked paprika, and thyme; cook 1–2 minutes.
• 3. Add roasted vegetables (and any pan juices) to the pot. Pour in broth and add bay leaf. Simmer gently for 10–15 minutes.
• 4. Remove bay leaf. Carefully blend the soup until silky smooth using an immersion blender or regular blender (in batches).
• 5. Return to pot, stir in cream, and gently heat. Adjust thickness with a splash of broth or by simmering to reduce. Season with salt, pepper, sugar, and a splash of vinegar if desired.
• 6. Slice crusty bread and toast or grill until crisp and golden.
• 7. Ladle bisque into bowls, swirl with a little extra cream, garnish with herbs, and serve hot with the crusty bread for dipping.

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Why You’ll Love This Recipe

• Deep, smoky-sweet flavor from roasting red peppers and tomatoes in a hot oven.
• Luxuriously smooth, creamy texture that feels restaurant-worthy but is easy to pull off at home.
• Simple, wholesome ingredients you can find at any grocery store.
• Perfect for chilly evenings, with crusty bread made for dunking into every last drop.

Grocery List

• Produce: Red bell peppers, ripe tomatoes, yellow onion, garlic, carrot, optional fresh herbs (parsley or basil).
• Dairy: Heavy cream, unsalted butter (optional), butter for bread (optional).
• Pantry: Olive oil, tomato paste, vegetable or chicken broth, smoked paprika, dried thyme, bay leaf, sugar, salt, black pepper, red wine or sherry vinegar, crusty bread (baguette, sourdough, or ciabatta).

Full Ingredients

For the Roasted Vegetables

• 3 large red bell peppers (about 1 lb / 450 g), halved, stemmed, and seeded
• 1 1/2 lb (680 g) ripe tomatoes, halved (Roma/plum or vine-ripened)
• 1 medium yellow onion, thickly sliced
• 3 cloves garlic, peeled (leave whole)
• 3 tbsp extra-virgin olive oil
• 1 tsp kosher salt (or 3/4 tsp fine sea salt)
• 1/2 tsp freshly ground black pepper

For the Bisque Base

• 1 medium carrot, peeled and diced (about 1/2 cup / 70 g)
• 2 tbsp tomato paste
• 4 cups (950 ml) low-sodium vegetable or chicken broth
• 1 bay leaf
• 1 tsp smoked paprika (or sweet paprika for a milder flavor)
• 1/2 tsp dried thyme (or 1 tsp fresh thyme leaves)
• 1–2 tsp sugar, to taste (optional, to balance acidity)

To Finish the Bisque

• 1/2 cup (120 ml) heavy cream, plus extra for drizzling
• 1–2 tbsp unsalted butter (optional, for extra silkiness)
• 1–2 tsp red wine vinegar or sherry vinegar, to taste
• Additional kosher salt and freshly ground black pepper, to taste

For Serving

• 1 small loaf crusty bread (baguette, sourdough, or ciabatta)
• 1–2 tbsp olive oil or softened butter, for the bread
• Optional garnish: chopped fresh parsley or basil
• Optional garnish: extra cracked black pepper or a drizzle of olive oil

Step-by-Step Instructions

Step 1: Prep and Roast the Peppers and Tomatoes

Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easier cleanup. Place the halved red bell peppers, halved tomatoes, sliced onion, and whole garlic cloves on the sheet in a single layer.

Drizzle the vegetables with 3 tablespoons olive oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper. Toss gently with your hands to coat everything evenly, arranging the peppers and tomatoes cut-side up if possible. Roast for 25–30 minutes, until the tomatoes are soft and juicy, the peppers are tender with some charred spots on the edges, and the onions are caramelized in places. For extra char, you can switch the oven to broil for the last 2–3 minutes, watching closely to avoid burning.

Step 2: Start the Bisque Base with Aromatics

While the vegetables roast, place a large soup pot or Dutch oven over medium heat. Add a drizzle of olive oil if the pot is dry (about 1 teaspoon is enough). Add the diced carrot and cook, stirring occasionally, for 5–6 minutes until it begins to soften and smell sweet.

Stir in the 2 tablespoons tomato paste, 1 teaspoon smoked paprika, and 1/2 teaspoon dried thyme. Cook, stirring constantly, for 1–2 minutes. The tomato paste should darken slightly in color and smell rich and caramelized; this step builds a deeper flavor in the finished bisque.

Step 3: Add Roasted Vegetables and Simmer

When the vegetables are done roasting, carefully transfer the peppers, tomatoes, onion, and garlic, along with any juices on the pan, into the pot with the carrots and spices. Pour in the 4 cups (950 ml) broth and add the bay leaf. Stir to combine and bring the mixture up to a gentle boil over medium-high heat.

Once it reaches a boil, reduce the heat to low and let the soup simmer uncovered for 10–15 minutes. This allows the flavors to meld and the carrots to become completely tender. Taste the broth; if it seems very tart from the tomatoes, you can add 1 teaspoon sugar now to start balancing the acidity.

Step 4: Blend the Soup Until Silky Smooth

Remove the pot from the heat and fish out the bay leaf. Use an immersion blender directly in the pot to puree the soup until it is very smooth and velvety, moving the blender around to catch any chunks. This may take a few minutes, depending on your blender’s power.

If you are using a countertop blender, work in batches, filling the blender jar no more than halfway with hot soup. Loosen the lid slightly or cover with a kitchen towel to allow steam to escape, and blend until completely smooth. Pour each batch into a clean pot. If you want an ultra-silky restaurant-style bisque, you can pass the blended soup through a fine-mesh sieve, pressing with a ladle or spatula and discarding any solids left behind.

Step 5: Finish with Cream and Adjust Seasoning

Return the smooth soup to low heat, if needed. Stir in the 1/2 cup heavy cream and the optional 1–2 tablespoons unsalted butter until melted and fully combined. The bisque should be a warm, rich red-orange color with a luxurious sheen.

Taste and season with additional salt and black pepper as needed. Add up to 1 more teaspoon sugar if the tomatoes are still very tangy, and stir in 1–2 teaspoons red wine vinegar or sherry vinegar to brighten the flavors. If the bisque is too thick, add a splash of broth or water. If it is too thin, let it simmer gently for a few minutes to reduce and thicken slightly, stirring occasionally.

Step 6: Toast the Crusty Bread

While the soup is finishing, prepare the bread. Slice the crusty loaf into thick slices or chunks. Brush lightly with olive oil or spread with a thin layer of softened butter.

You can toast the bread under the broiler for 2–3 minutes per side until golden and crisp, or toast it in a hot skillet or grill pan until nicely browned with some charred edges. Keep an eye on it to prevent burning. The goal is a crunchy exterior with a soft, chewy center that will soak up the bisque beautifully.

Step 7: Serve the Bisque Hot with Garnishes

Ladle the hot roasted red pepper and tomato bisque into warm bowls. Swirl a spoonful of extra cream over the top of each bowl for a pretty marbled effect, if you like. Finish with a drizzle of olive oil, a sprinkle of chopped fresh parsley or basil, and a grind of black pepper.

Serve immediately with the toasted crusty bread on the side for dipping. This soup is best enjoyed piping hot, with each bite combining the smoky sweetness of roasted peppers and tomatoes, the gentle warmth of paprika and thyme, and the richness of cream.

Pro Tips

• Char is flavor: Do not be afraid of a few dark, charred spots on the peppers and tomatoes; that light smokiness is what makes this bisque so warming and complex.
• Blend thoroughly: For the silkiest texture, blend for longer than you think you need, and strain through a fine-mesh sieve if you want it ultra-smooth.
• Add cream at the end: Always stir in cream off the boil and heat gently so it melds smoothly without splitting or curdling.
• Balance acidity: Taste before serving and adjust with a pinch of sugar and a splash of vinegar until the flavors are round and bright, not sharp.
• Use jarred peppers in a pinch: If fresh peppers are not available, you can substitute 1 heaping cup of drained jarred roasted red peppers; skip roasting them and just roast the tomatoes, onion, and garlic.

Variations

• Smoky Chipotle Bisque: Add 1 finely chopped chipotle pepper in adobo sauce (or 1–2 teaspoons of the sauce) when you add the tomato paste for a deeper smoky heat.
• Herby Basil Version: Stir in a generous handful (about 1/4 cup) of chopped fresh basil right after blending, and use basil leaves as garnish for a brighter, Italian-inspired twist.
• Dairy-Free and Vegan: Swap the heavy cream and butter for full-fat coconut milk or cashew cream. Use vegetable broth instead of chicken broth for a fully vegan bisque.

Storage & Make-Ahead

Let the bisque cool to room temperature, then transfer it to airtight containers and refrigerate for up to 4 days. Reheat gently over low to medium-low heat, stirring occasionally; avoid boiling hard once the cream has been added. For longer storage, freeze the soup (ideally before adding the cream) in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, reheat, then stir in the cream just before serving.

You can also roast the peppers, tomatoes, onion, and garlic up to 2 days ahead. Store them covered in the refrigerator, then proceed with the recipe from Step 2 when you are ready to cook. The crusty bread is best toasted right before serving, but leftover toasted bread can be crisped briefly in the oven.

Nutrition (per serving)

Approximate values for 1 of 4 servings (without bread, as brands and bread types vary): about 320 calories, 8 g protein, 24 g carbohydrates, 21 g fat, 8 g saturated fat, 5 g fiber, and around 900 mg sodium when made with low-sodium broth. These numbers are estimates and will vary based on exact ingredients and portion sizes.