Print

Creamy Roasted Red Pepper and Tomato Bisque Recipe with Crispy Sourdough Croutons

creamy roasted red pepper and tomato bisque - featured image
Print Recipe

A comforting creamy bisque featuring roasted red peppers and tomatoes, enhanced with crispy sourdough croutons for texture and flavor. Perfect for cozy dinners and easy to prepare in about 40 minutes.

Ingredients

Scale
  • 3 large red bell peppers, roasted
  • 4 cups chopped fresh tomatoes (Roma or vine-ripened)
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups vegetable broth (homemade or low-sodium store-bought)
  • ½ cup heavy cream (or half-and-half for lighter option)
  • A handful fresh basil, chopped
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon smoked paprika (optional)
  • 4 slices sourdough bread, cubed for croutons
  • 2 tablespoons butter, melted (for croutons)
  • ¼ cup grated Parmesan cheese (optional for topping croutons)

Instructions

  1. Preheat oven to 450°F (232°C). Place whole red peppers on a baking sheet and roast for 20-25 minutes, turning occasionally until skin is blistered and blackened.
  2. Remove peppers and place in a bowl covered with plastic wrap or sealed container for 10 minutes to steam.
  3. Peel off charred skin, remove stems and seeds, chop roughly, and set aside.
  4. Toss cubed sourdough bread with melted butter, a pinch of salt, and Parmesan if using. Spread on a baking sheet and bake at 375°F (190°C) for 10-12 minutes until golden and crispy.
  5. In a large saucepan over medium heat, warm 2 tablespoons olive oil. Add diced onion and sauté for about 5 minutes until translucent.
  6. Add minced garlic and smoked paprika, cook for 1 minute until fragrant without browning the garlic.
  7. Stir in chopped tomatoes and roasted peppers. Pour in vegetable broth and bring to a simmer. Cook gently for 20 minutes, stirring occasionally.
  8. Remove from heat and blend soup until smooth using an immersion blender or countertop blender in batches.
  9. Return soup to low heat, stir in heavy cream and chopped basil. Warm through for 3-5 minutes without boiling. Adjust seasoning with salt and pepper.
  10. Ladle bisque into bowls and top with crispy sourdough croutons. Optionally garnish with a fresh basil leaf or drizzle of olive oil.

Notes

If bisque is too thick, add more broth or cream to loosen. If too thin, simmer uncovered to reduce. Do not boil after adding cream to avoid curdling. Use day-old sourdough for croutons for best texture. Vegan option: substitute heavy cream with coconut or cashew cream and butter with olive oil. Gluten-free option: use gluten-free bread for croutons.

Nutrition

Keywords: roasted red pepper bisque, tomato bisque, creamy soup, sourdough croutons, comfort food, easy soup recipe, vegetarian soup

Find it online: https://cookluma.com/creamy-roasted-red-pepper-and-tomato-bisque-recipe-with-crispy-sourdough-croutons/