Spring Soup: Roasted Red Pepper and Tomato Bisque in 25 Minutes

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4 servings

Spring Soup: Roasted Red Pepper and Tomato Bisque in 25 Minutes is a delightful way to enjoy fresh ingredients and warm flavors. With its vibrant colors and rich taste, this soup is perfect for a quick lunch or a light dinner. The sweet roasted red peppers combined with juicy tomatoes create a creamy bisque that is not only satisfying but also packed with nutrients. You can whip this dish up in just 25 minutes, making it ideal for busy weekdays or lazy weekends. Whether you are trying to impress guests or simply want a comforting bowl of soup, this recipe will not let you down.

What Is Spring Soup: Roasted Red Pepper and Tomato Bisque in 25 Minutes?

This Spring Soup is a fusion of roasted red peppers and tomatoes blended into a velvety bisque. **Bisque** is traditionally a creamy soup made from crustaceans, but this vegetarian version substitutes these with flavorful roasted veggies. The procedure involves roasting the peppers, sautéing some onions and garlic, then blending everything into a smooth and comforting mix. It’s not only a treat for your taste buds but also a feast for your eyes, with its striking red color that signals its rich flavor profile.

Why You’ll Love This

You will adore this recipe for several reasons. Firstly, it is incredibly **quick to prepare**, taking only 25 minutes from start to finish. It’s an excellent option for busy parents looking for a healthy meal everyone will love. Secondly, the combination of roasted red peppers and fresh tomatoes gives it a unique taste that makes it stand out. Additionally, it is nutritious and can easily be adapted for those following special diets, making it suitable for everyone at your table.

Ingredients You’ll Need

• 2 large red bell peppers: Roasting enhances their natural sweetness, creating a lovely flavor base.
• 1 can (14 ounces) crushed tomatoes: These provide the soup with a tangy richness that pairs well with the sweetness of the peppers.
• 1 medium onion: A finely chopped onion adds a robust flavor when sautéed until soft.
• 3 cloves garlic: Fresh garlic elevates the taste, giving a hint of pungency that complements the sweet peppers.
• 2 cups vegetable broth: A light base that adds depth and consistency to the bisque; feel free to use low sodium for a healthier option.
• ½ cup heavy cream: To achieve that luxurious, velvety texture, heavy cream is essential; substitute with coconut milk for a dairy-free option.
• Salt and pepper: Essential seasoning to bring out all the flavors of the ingredients.
• Olive oil: Used for sautéing the onions and garlic, adding healthy fats to the dish.

How to Make

1. Preheat your oven to 400°F (200°C). Start by washing the red bell peppers thoroughly. Cut them in half, remove the stems and seeds, and place them cut side down on a baking sheet lined with parchment paper. Roast for about 20 minutes, or until the skins are charred and blistered.
2. While the peppers are roasting, heat a medium pot over medium heat and pour in 2 tablespoons of olive oil. Add the chopped onion and sauté for about 5 minutes until it becomes soft and translucent. Stir occasionally to avoid browning.
3. Next, add the minced garlic to the pot and sauté for another minute, just until fragrant. Be careful not to let it burn, as burnt garlic can become bitter.
4. After removing the roasted peppers from the oven, let them cool slightly before peeling off the skins. The skins should come off easily after roasting. Cut the flesh into smaller pieces.
5. Add the roasted peppers, crushed tomatoes, vegetable broth, salt, and pepper to the pot. Stir everything together until well combined. Bring the mixture to a simmer and cook for 5 minutes to meld the flavors.
6. Finally, remove the pot from heat and blend the soup using an immersion blender until smooth, or you can transfer it in batches to a regular blender. Once pureed, return to heat and stir in the heavy cream; then let it warm through. Taste, and adjust seasoning if needed.

Variations & Substitutions

For a spicy kick: Add a chopped jalapeño or a pinch of red pepper flakes when sautéing the onions and garlic. The heat from the jalapeño will bring a new level of excitement to your soup.

For a vegan version: Simply replace the heavy cream with coconut milk or silken tofu for a creamy texture without dairy. You can also use vegetable broth to keep the dish entirely plant-based.

For a hearty twist: Incorporate some cooked lentils or chickpeas. Adding legumes will boost the protein content and create a more filling meal, especially if you’re serving this soup on its own.

Common Mistakes to Avoid

One common mistake is not roasting the peppers long enough. Ensure they are adequately charred; this step is crucial for developing depth of flavor in the soup. If you skip this, your bisque might taste flat.

Another mistake is blending the soup too early. Make sure to let the soup cool for a few minutes before blending; this prevents hot soup from splattering everywhere.

Lastly, don’t forget to season adequately. Taste your soup before serving, and season with salt and pepper to enhance the overall flavors.

Storage, Freezing & Reheating Tips

Store any leftover soup in an airtight container in the refrigerator for up to 5 days. Before serving, be sure to reheat it gently on the stovetop over medium heat, stirring occasionally to prevent sticking.

This soup freezes beautifully, too! Portion it into freezer-safe containers, leaving some space for expansion, and store it for up to 3 months. To reheat from frozen, you can either defrost it overnight in the fridge or use the microwave. Just be sure to heat it thoroughly.

Frequently Asked Questions

Can I use fresh tomatoes instead of canned?
Absolutely! If you prefer using fresh tomatoes, roughly 8-10 medium tomatoes will work wonderfully. Just make sure to remove the skins by blanching them in boiling water for a minute, then transferring them to an ice bath.

What can I serve with this soup?
This bisque pairs delightfully with a fresh garden salad, crusty bread, or grilled sandwiches. The contrast of textures enhances the soup’s flavors, making for a well-rounded meal.

Is this soup gluten-free?
Yes, the ingredients used in this bisque are naturally gluten-free. Ensure to check any packaged items like broth or cream to verify they are labeled gluten-free if that’s a concern for you.

Can I add protein to this soup?
Certainly! You can add grilled chicken, shrimp, or even white beans for a protein boost. These options can turn the soup into a heartier main dish.

How can I make this soup spicier?
To add heat, you can incorporate diced jalapeños, hot sauce, or red pepper flakes into the sautéed ingredients. Start with a small amount and increase based on your taste preference.

Conclusion: This Spring Soup: Roasted Red Pepper and Tomato Bisque in 25 Minutes is a quick, easy, and flavorful option for any meal. With its rich taste and vibrant presentation, it’s bound to satisfy. Enjoy it as is, or mix it up with the recommended variations for a unique twist. Happy cooking!