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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Roasted Red Bell Pepper Bisque Recipe

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This recipe for Roasted Red Bell Pepper Bisque is from Our Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 red bell peppers
4 carrots, chopped
2 tbsp vegetable oil
4 cloves minced garlic
3 cups broth (vegetable, chicken, turkey)
1 tsp salt
˝ tsp black pepper
˝ tsp cayenne pepper (or less, this makes it spicy)
Directions:
Directions:
1. Preheat oven to broil.

2. Cut each pepper into 4 large, flat pieces and discard stems, seeds and ribs. Put pepper pieces skin side up, on a broiler pan, and broil 6 in from heat, until skin blackens (about 10 minutes). Transfer pepper pieces to a plate skin side down, cover, and allow to cool. About 20 to 30 minutes. Once cool, peel the skin off the peppers. Chop the peppers and set aside.

3. In a large pot over medium heat, sauté the onion and garlic in the oil for 5 minutes, or until onion is translucent. Now add the chopped, roasted red bell peppers and sauté for 2 to 3 more minutes.

4. Next, add the broth and the salt and pepper. Using a blender, puree the soup in small batches and return to the pot over low heat for 5 minutes. Or use an immersion blender. Simmer to desired consistency.

5. Serve immediately with garlic naan. (or other bread, but garlic naan is the bomb.com)
Number Of Servings:
Number Of Servings:
4-8
Preparation Time:
Preparation Time:
60 minutes

 

 

 

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