Roasted Red Pepper Tomato Bisque

• servings: 4 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

4 tablespoons unsalted butter

1 medium yellow onion, (chopped)

1 large carrot, (diced)

1 rib of celery, (sliced)

1 tablespoon all-purpose flour

1 (28-ounce) can crushed tomatoes

1 (12-ounce) jar roasted red peppers, drained and roughly chopped

1 bay leaf

3 cups vegetable broth (see note)

2 tablespoons chopped fresh parsley

1 cup heavy cream

Optional garnishes: Blue cheese crumbles, croutons, and parsley (see note)

Directions

Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery and stir. Cook the veggies for five to 10 minutes or until softened.

Add the flour, stir, and then add the tomatoes, red peppers, bay leaf, and vegetable broth. Stir and bring the soup to a simmer. Adjust the heat to maintain the simmer for 30 minutes. Stir the soup occasionally as it cooks.

Discard the bay leaf from the soup. Add the chopped parsley. Blend the soup with an immersion blender until smooth. Stir the cream into the soup. Let it warm through for a minute or so before serving. Ladle the soup into bowls, add the garnishes (if using) and serve.

Nutrition

• Calories: 331 kcal
• Total Fat: 23.3 g
• Saturated Fat: 14.2 g
• Unsaturated Fat: 7.4 g
• Trans Fat: 0.4 g
• Cholesterol: 64.4 mg
• Sodium: 819.3 mg
• Total Carbohydrate: 29.1 g
• Dietary Fiber: 6.9 g
• Total Sugars: 16.9 g
• Protein: 5.9 g