Ingredients with Measurements:
- 4 red bell peppers
- 1 large onion, chopped
- 2 garlic cloves, minced
- 3 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: croutons and chopped parsley for garnish
Special Equipment Needed:
- Baking sheet
- Blender or immersion blender
Step-by-Step Instructions:
1. Preheat oven to 400°F.
2. Cut the red bell peppers in half and remove the seeds and stems.
3. Place the peppers cut-side down on a baking sheet and drizzle with olive oil.
4. Roast the peppers in the oven for 20-25 minutes or until the skins are charred and the peppers are tender.
5. Remove the peppers from the oven and let cool.
6. Once the peppers are cool enough to handle, remove the skins and discard.
7. In a large pot, sauté the chopped onion and minced garlic in olive oil until translucent.
8. Add the roasted red peppers and chicken or vegetable broth to the pot and bring to a boil.
9. Reduce heat and let simmer for 10-15 minutes.
10. Using a blender or immersion blender, puree the soup until smooth.
11. Return the soup to the pot and stir in the heavy cream.
12. Season with salt and pepper to taste.
13. Serve hot with croutons and chopped parsley for garnish, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 20g
Carbohydrates: 15g
Protein: 5g
Sodium: 600mg
Substitutions for ingredients:
- Use vegetable broth instead of chicken broth for a vegetarian option.
- Substitute half-and-half for heavy cream for a lighter option.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Top with crumbled feta cheese for a Mediterranean twist.
- Garnish with chopped chives or basil instead of parsley.
Tips and Tricks:
- To make the soup creamier, add more heavy cream or blend in a tablespoon of butter.
- For a smokier flavor, use smoked paprika instead of regular paprika.
- To save time, use jarred roasted red peppers instead of roasting your own.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the soup in individual bowls with a drizzle of olive oil and a sprinkle of paprika.
Garnishes:
Croutons, chopped parsley, crumbled feta cheese, chopped chives, or basil.
Pairings:
Serve with a side salad or crusty bread.
Suggested Side Dishes:
- Caesar salad
- Garlic bread
- Grilled cheese sandwich
Troubleshooting Advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken it.
Food Safety Advice:
- Make sure to discard any spoiled or moldy ingredients.
- Wash your hands and all utensils thoroughly before cooking.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food History:
Bisque is a French soup that traditionally includes shellfish, but this recipe is a vegetarian version that uses roasted red peppers instead.
Flavor Profiles:
This soup is creamy, slightly sweet, and savory with a hint of smokiness from the roasted red peppers.
Serving Suggestions:
Serve this soup as a starter or main course for a cozy dinner at home.
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