Roasted Red Pepper & Tomato Soup

Festive Fireplace Bisque

Ingredients (Serves 6-8)

  • 4 Large Red Bell Peppers
  • 2 tbsp Cooking Oil (Olive or Canola)
  • 1 large Yellow Onion, chopped
  • 2-3 cloves Garlic, minced (or 1/2 tsp Garlic Powder)
  • Salt & Black Pepper (to taste)
  • 1 large can (approx. 796ml) Crushed Tomatoes
  • 4 cups Chicken or Vegetable Broth (Carton or Bouillon cubes mixed with water)
  • 1 tsp Dried Basil (or Italian Seasoning)


Dairy (The Holiday Finish)

  • 1/2 cup Milk, Half & Half, or Cream (Any dairy option available)

Procedure

1) Prep Peppers: Preheat your oven or toaster oven to 400F (200C). Slice the red peppers in half, remove the seeds and membranes.

2) Roast: Place the pepper halves cut-side down on a baking sheet. Roast for 20-30 minutes until the skins are blackened and the flesh is very soft.

3) Steam & Peel: Remove from the oven, cover the baking sheet loosely with foil or transfer the peppers to a closed paper bag for 10 minutes. This steams them, making the skin easy to peel off. Peel and discard the skin.

Building the Base

4) Sauté Aromatics: In a large pot or Dutch oven, heat the oil over medium heat. Add the chopped onion and cook for 5-7 minutes until soft and translucent. Add the minced garlic and cook for 1 minute until fragrant.

5) Add Canned Goods: Pour in the crushed tomatoes, chicken/vegetable broth, dried basil, and 1/2 tsp of salt. Bring the mixture to a simmer.

6) Combine: Add the peeled, roasted red peppers to the pot.

7) Simmer: Reduce the heat to low and let the soup simmer for 15 minutes, allowing the flavors to deepen.

8) Blend: Carefully transfer the soup mixture to a blender (in batches, if necessary) or use an immersion blender directly in the pot. Blend until the soup is completely smooth and velvety.

9) Return & Enrich: Return the blended soup to the pot. Stir in the 1/2 cup of milk, half & half, or cream. Heat gently until warmed through—do not boil after adding the dairy.

Finish & Serve

10) Seasoning Check: Taste the soup and adjust the salt and pepper to your preference.

11) Garnish (Rabba Style): Serve hot in small bowls. For a festive look, garnish with a swirl of extra cream or a sprinkle of chopped parsley/chives (if available). Serve with a side of Rabba fresh bread or croutons.