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