Red Pepper Bisque Recipe

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A bowl of creamy bell pepper bisque garnished with croutons, chopped parsley, grated cheese, and a drizzle of cream, served on a marble surface with condiments in the background.

This French-inspired, easy, roasted red pepper bisque is a comforting creamy soup to warm the entire family.

Course Soup

Cuisine French

Keyword red pepper bisque

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 261kcal

Author Ksenia Prints

Equipment

Baking sheet
Mixing Bowl
Foil
Plastic zip lock bag
Knife
Chopping board
immersion blender
Soup pot

Ingredients

6-9 bell peppers
2 tablespoons olive oil
1 large red onion
1 large garlic clove minced
2 tablespoons butter or oil
¼ cup dry white wine
2 cups vegetable stock
1 cup water
1 teaspoon salt
½ teaspoon pepper
1 cup heavy cream or vegan cream plus more for garnish, optional
Parsley or cilantro For garnish, optional
Croutons For garnish, optional

Instructions

Preheat oven to 400°F. Line a baking sheet with foil.
Drizzle peppers with olive oil and arrange on the baking sheet. Bake for 15-20 minutes.
Turn peppers over and bake for another 15 minutes until blackened and charred.
Transfer peppers to a plastic bag, seal, and let sweat for 1 hour.
Peel and deseed peppers, chop coarsely.
In a pot, sauté onion and garlic in butter/oil for 5 minutes until translucent.
Add peppers, broth, wine, salt, and pepper to a blender. Blend until smooth (work in batches if needed).
Add cream and blend again.
Return mixture to the pot and heat for 10 minutes.
Serve with croutons, garnished with parsley or cilantro, and drizzled with extra cream if desired.

Video

Notes

Nutrition