Luscious Red Pepper Bisque is bursting with vibrant flavors and velvety smooth texture. Serve it as a comforting accompaniment to your favorite brunch fare or as a flavorful starter, red pepper bisque pairs nicely with quiche and other egg-based dishes. Dive into a bowlful of bliss and savor the richness of this unforgettable brunch indulgence.

Red Pepper Bisque Recipe

Serves 4-6 people as a starter or 2-3 as a main dish.

Ingredients:

• 4 large red bell peppers
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional garnishes: chopped chives, microgreens, croutons, grated Parmesan cheese

Instructions:

1. Roast the peppers
   • Preheat oven to 425°F
   • Place washed & dried peppers in an oven proof baking dish
   • Roast for 30-40 minutes, turning peppers once halfway through.
   • Remove from oven when skin is slightly charred and peppers are soft to the touch. Skins should easily slip off the pepper flesh.
   • Remove stems, seeds, and skins from peppers.
   • Chop the roasted peppers roughly and set aside.
2. Sauté onions and garlic: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until the onion is translucent and fragrant, about 5 minutes. Add the minced garlic and sauté for about 1-2 minutes more.
3. Add roasted peppers: Add the chopped roasted peppers to the pot with the onions and garlic. Stir to combine and cook for another 2-3 minutes.
4. Add broth and simmer: Pour in the vegetable or chicken broth. Bring the mixture to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld together.
5. Blend the soup: Once the soup has simmered and the flavors have developed, use an immersion blender or transfer the soup to a blender (in batches if necessary) and blend until smooth.
6. Add cream: Return the blended soup to the pot (if using a blender) and stir in the heavy cream. Heat gently until warmed through, but do not boil. (If the cream boils, it will separate and negatively impact the texture of the soup.)
7. Season to taste: Taste the bisque and adjust the seasoning with salt and pepper as needed.
8. Serve: Ladle the red pepper bisque into bowls. Garnish with chopped chives, croutons, or grated Parmesan cheese if desired.
9. Enjoy: Serve the red pepper bisque hot and enjoy its rich, creamy flavor!