Roasted Pepper Bisque

Roasted pepper bisque is a rich, brightly flavored soup with a whole food ingredient list and an easy method. Perfect for warm and cold weather, this tasty bisque is a perfect side or main. 

recipe originally published March 24, 2011

TABLE OF CONTENTS - Jump to any section:

1. 1. Why everyone loves this recipe
   2. What is a bisque?
   3. How long does this recipe last?
   4. Jump to recipe: Roasted Pepper Bisque

Why you'll love this recipe

A bowl of red pepper bisque is the comforting, full flavored soup to dip crusty bread or a grilled cheese.

This is an easy, approachable recipe using whole foods, like naturally sweet carrots to balance the grassy acidity of the pepper. Beans bring protein and the comforting creamy consistency, and roasted garlic and spices bring warm layers of flavor.

We love to serve this with a salad and a crusty baguette.

Soup vs bisque

This roasted pepper bisque recipe is my dairy free, seafood free, rich and creamy classic pepper bisque.

A bisque is French in origin and often defined as a process of cooking crustaceans in wine and cream. I learned from a culinary instructor in college that a bisque can be a creamy vegetable soup, like the tomato bisque we were learning to make that day.

Yes, I know tomatoes are classified as a fruit. Culinarily, I call them vegetables.

Merriam Webster defines a bisque as a thick cream soup made with shellfish, meat, or vegetables.

This easy recipe includes beans for more protein and to thicken this soup, in place of the starchy rice (puréed or strained) that traditionally makes it a bisque.

How long does roasted pepper soup last?

My rule for maximum flavor and freshness is to enjoy this red pepper soup within three days.

Cool completely and refrigerate in a glass container with a tightly fitting lid.

Red pepper soup freezes well. Once the soup is cooled completely, transfer it to reusable freeze safe bags and store in the freezer until ready to use. Use frozen soup within two months.

Did you make this roasted pepper bisque? 

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Yield: 6 servings

Roasted Pepper Bisque

Print

A rich, brightly flavored soup with a whole food ingredient list and an easy method. Perfect for warm and cold weather, this tasty bisque is a perfect side or main. 

Prep Time 35 minutes

Cook Time 20 minutes

Total Time 55 minutes

Ingredients

Roasting vegetables

• 7 red, orange, and yellow bell peppers
• 3 large carrots
• 1 head garlic

Additional bisque ingredients

• 2 tablespoons olive oil
• 1 yellow onion, peeled and diced
• 1 large shallot, peeled and minced
• 15.5 ounces (1 can, or cooked from scratch) cannellini beans
• 2 teaspoons smoked paprika
• ½ teaspoon cayenne pepper
• 1 teaspoon fresh cracked black pepper
• ½ teaspoon sea salt
• 4 cups vegetable broth

Instructions

Roast the vegetables

1. Preheat oven to 400 °F. Line a baking sheet with parchment and set aside.
2. Wash the bell peppers and carefully slice them in half. Remove the seeds, stem and membranes from the pepper halves, and place each half side cut down on the baking sheet.  
3. Scrub and / or peel the carrots. Trim the tops from each carrot, and chop into 1 inch pieces. Add these carrot pieces to the baking sheet with the peppers.
4. Carefully slice a small portion (¼ inch or less) from the top of a whole garlic bulb. Cut a piece of aluminum foil large enough to fully wrap around the garlic bulb. Place the garlic bulb cut side up in the middle of the foil. Drizzle garlic bulb with olive oil. Wrap the foil tightly around the garlic bulb, covering completely. Add this to the baking sheet with the peppers and carrots.
5. Transfer the peppers, carrots, and garlic to the 400 °F oven and roast for 30 minutes until the peppers are charred and the carrots are softened.
6. Once roasted, set peppers, carrots, and garlic aside to cool. Once peppers are cool enough to touch, remove most of the charred skin.

Cook the soup

1. While the vegetables roast, prep the remaining ingredients.
2. Peel and dice the onion. Peel and mince the shallot.
3. Heat the olive oil in a Dutch oven or large soup pot over medium heat.
4. Add the diced onion and minced shallot and sauté until softened and translucent, about 2-3 minutes.
5. Once cooled enough to touch, unwrap the garlic from the foil. Squeeze the roasted cloves from their skins into the sautéed onion and shallot. 
6. Add the roasted peppers and carrots. Add the cooked beans, paprika, cayenne, pepper and salt. Stir to combine and coat everything in the spices. Sauté one more minute, and add the vegetable broth.
7. Bring to a boil, then reduce to a simmer. Continue simmering for 20 minutes.
8. Use an immersion blender to purée the soup into a smooth consistency. You can also use a blender, carefully transferring (in batches if needed) to a blender jar and blending until smooth.
9. Serve immediately with crusty baguette and a salad.

Notes

What is a bisque?

This roasted pepper bisque recipe is my dairy free, seafood free, rich and creamy classic pepper bisque.

A bisque is often defined as French in origin, and a process of cooking crustaceans in wine and cream. I learned from a culinary instructor in college that a bisque can be a creamy vegetable soup, like the tomato bisque we were learning to make that day.

Yes, I know tomatoes are classified as a fruit. Culinarily, I call them vegetables.

Merriam Webster defines a bisque as a thick cream soup made with shellfish, meat, or vegetables.

This easy recipe includes beans for more protein and to thicken this soup, in place of the starchy rice (puréed or strained) that traditionally makes it a bisque.

How long does roasted pepper soup last?

My rule for maximum flavor and freshness is to enjoy this red pepper soup within three days.

Cool completely and refrigerate in a glass container with a tightly fitting lid.

Red pepper soup freezes well. Once the soup is cooled completely, transfer it to reusable freeze safe bags and store in the freezer until ready to use. Use frozen soup within two months.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Bouillon Concentrated Vegetables for Broth
• 
  KitchenAid 2-Speed Stick Blender
• 
  Dutch Oven 5.5 quart
• 
  Frigoverre Container
• 
  Reusable Food Storage Freezer Safe

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 219Total Fat: 2gSodium: 421mgCarbohydrates: 17gFiber: 4gSugar: 7gProtein: 6g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.