Description
Savor the velvety richness of Roasted Red Pepper and Tomato Bisque, a vibrant vegan soup that’s both comforting and packed with flavor. This creamy bisque combines the smoky sweetness of roasted red peppers with the tanginess of ripe tomatoes, enhanced by garlic, onion, and a touch of coconut milk. Perfect as a starter or a light meal, it’s easy to prepare and sure to impress your taste buds.
Detailed Recipe
Ingredients
- 4 large red bell peppers
- 4 medium ripe tomatoes
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried basil
- 3 cups vegetable broth
- 1/2 cup coconut milk
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- Fresh basil leaves for garnish
Instructions
- Roast the Peppers and Tomatoes: Preheat the oven to 400°F (200°C). Cut the red peppers and tomatoes in half, removing the seeds from the peppers. Place them on a baking tray, drizzle with olive oil, and roast for 25-30 minutes until slightly charred.
- Prepare the Base: In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 3 minutes.
- Combine Ingredients: Add the roasted red peppers, tomatoes, smoked paprika, dried basil, vegetable broth, salt, and pepper to the pot. Stir to combine.
- Blend: Use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture to a countertop blender and blend in batches.
- Add Creaminess: Stir in the coconut milk and let the soup simmer on low heat for 5 minutes to meld the flavors.
- Serve: Ladle the bisque into bowls, garnish with fresh basil leaves, and enjoy warm.
