Wondering what to do with all of your tomatoes, especially in the summer months? I could eat this roasted tomato pepper bisque soup any time of the year. It’s so easy to make and beats snacking on junk when the urge strikes.
Get your healthy dose of Lycopene with this satisfying soup. It’s anti-cancer, anti-macular degeneration and good for your skin. It also helps prevent osteoporosis and is heart protective.
The flavor really intensifies when you roast the tomatoes, bell pepper, onions, and garlic. I only had small grape tomatoes for this photo shoot, but they work as well as large tomatoes. And, this recipe comes together so quickly. Once the vegetables are roasted, add them a large soup pot, along with the vegetable stock and use an immersion blender to make it smooth (or use your blender).
The addition of a little non-dairy milk and a few spices finishes it off. I prefer coconut milk in a BPA free can but you can use any kind. If you’d like to up the protein content in this dish, you can blend in some chickpeas into this, creating an even thicker, creamier bisque.
Serve with some crusty whole-grain bread with a slice of Miyoko’s Smoked Gouda (my new favorite vegan cheese), a large salad and dinner is served. So cozy, so simple, so flavorful and satisfying.
This soup freezes well; just pour into individual freezer-safe containers, and pull out of your freezer the night before so you can have your soup for a quick and no thought work lunch on the go. It will most likely be semi-frozen the next morning, making it the perfect cooler pack to keep your salad and fruit cold. The soup will thaw by lunch-time, making it easy to heat up in less than two minutes.
I'd love to hear your feedback in the comments below for this Roasted Tomato Pepper Bisque! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
Servings | people |
- 5 large tomatoes quartered
- 1 medium red bell pepper seeded and quartered
- 2 large yellow onions quartered
- 4 cloves garlic peeled
- 2 1/2 cups low sodium vegetable broth or water
- 1/2 cup unsweetened non-dairy milk
- 1/2 tsp paprika
- sea salt and pepper to taste
Ingredients
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- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and spread the tomatoes, onions and peppers onto it. Sprinkle with salt, pepper and paprika.
- Bake in the oven for about 5 minutes and then add the garlic cloves. Continue to roast the vegetables until they soften and start to caramelize, about 15 minutes, stirring about halfway through. Check to see if they're browning.
- Put the vegetables into a large soup pot and add the vegetable broth. Use an immersion blender to process until smooth and then heat through. Or if you'd like to use a blender, add the tomatoes to it after roasting with enough broth to blend. Then add the blended tomatoes to the pot with the rest of the broth and heat through.
- Add 1/2 cup of unsweetened non-dairy milk and stir to combine. Taste and add up to 1/2 cup more, if needed. Season with salt, pepper, and more paprika.
This dish was extremely easy to prepare and make. Very tasty perfect amount of spice. I didn’t have vegetable stock so I used water and it still came out delicious. Next time I’ll try it with the vegetable stock.
Thanks for the feedback! ???? I’m so glad you enjoyed it. I sometimes like to only use tomatoes, but it’s good either way.
After roasting the vegetables and putting them in the pot with the liquids, do you simmer them, or just blend with a stick blender?
Thanks for your question, Rina. It did need some clarification. You can blend with the blender stick right in the pot and then reheat or, if you prefer, transfer the tomatoes from the roasting pan to a blender with a little broth and blend there before adding to the soup pot, with the remainder of broth, and heating through. I’ve clarified this on the recipe.