Roasted Tomato Pepper Bisque
Roasting tomatoes and vegetables concentrates their flavor giving this bisque a full-bodied taste without the use of cream.
Servings Prep Time
4 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
20 minutes
Tomato Pepper Bisque
Roasted Tomato Pepper Bisque
Roasting tomatoes and vegetables concentrates their flavor giving this bisque a full-bodied taste without the use of cream.
Servings Prep Time
4 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
20 minutes
Tomato Pepper Bisque
Ingredients
  • 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 homemade broth, or water
  • 1/2 cup unsweetened non-dairy milk (or homemade)
  • 1/2 tsp paprika
  • sea salt and pepper to taste
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Nutrition Facts
Roasted Tomato Pepper Bisque
Amount Per Serving
Calories 114 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0.2g 1%
Cholesterol 0mg 0%
Sodium 407mg 17%
Total Carbohydrates 22g 7%
Dietary Fiber 5.8g 23%
Sugars 12.3g
Protein 4.6g 9%
Vitamin A 10%
Vitamin C 127%
Calcium 7%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was printed from plantbasedcooking.com