Calgary-based home cook and creator of the popular Instagram account @cookingwithkittycat, Kit Chow, shared with us this recipe for Roasted Tomato and Red Pepper Bisque. In this recipe, she uses roasted tomato and red pepper to create subtle sweetness with a hint of smokiness. The skins are then removed to create a smoother texture. Kit recommends that you make sure to add cream when the soup is not boiling to avoid curdling.
Roasted Tomato and Red Pepper Bisque
Prep time: 1 hour and 30 minutes
Serves 6
Ingredients:
- 4 Tomatoes
- 2 Red Bell Peppers
- 1 onion
- 1 carrot
- 1 celery
- 3 cloves garlic, minced
- 1 can crushed tomato 28 ounce
- 2 cups water
- 2 tbsp chicken broth mix
- 1 tbsp brown sugar
- 10 basil leaves
- 1 cup cream
- Salt and pepper to taste (I didn’t put any)
- Add 1 to 2 cups of water at the end
Directions:
1. Roast tomato and red bell pepper with olive oil, salt and pepper at 450ºF for 40 minutes. Remove skin from tomato and red bell pepper when finished.
2. Sauté onion, carrot, celery and garlic until fragrant. Add roasted tomato and red bell pepper. Stir in crushed tomato, water, chicken broth mix, brown sugar and bring it to a boil. Simmer for 30 minutes. Add basil
3. Blend the soup in a blender until smooth. Return to the stove, add 1 to 2 cups of water (depending how thick you like the soup) and bring it to a boil. Add 1 cup of cream at the end. Make sure the soup is not boiling as it will prevent cream from curdling in soup.
