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Mediterranean Vineyards

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Roasted Red Pepper & Tomato Bisque

Roasted Red Pepper & Tomato Bisque
Recipe Date:
April 1, 2020
Cook Time:
Imperial (US)
Roasted red peppers add a smoky, rich sweetness to this classic tomato soup.
  • 4 tbsps olive oil, divided
  • 3 red bell peppers
  • 2 shallots, chopped
  • 3 garlic cloves, minced
  • 1 28-oz can San Marzano Peeled Tomatoes (use fresh when in season)
  • 1 cup heavy cream
  • 2 tbsps dry basil
  • 1/4 tsp red pepper flakes
  • kosher salt to taste

Directions for Roasting Peppers

Heat oven to 400 °F. Drizzle 2 tablespoons of olive oil on the red bell peppers, coating them all over. Place on a cookie sheet and roast for about 20 minutes, turning after 10 minutes. Peppers should be blackened on about ¾ of their exterior. Cover peppers and let sit for about 20 minutes. Peel or rub off skins. The skins should come off easily when you rub them, a little left on will not hurt. Discard stems and seeds.

Directions for Soup

In a large soup pot, sauté shallots in 2 tablespoons of olive oil until soft, about 3 or 4 minutes. Add garlic and cook until golden. Add peppers, tomatoes with juices, basil and red pepper flakes. Bring to a simmer and cook for 15 minutes. Remove from heat and add heavy cream. Use an immersion blender or standard blender to puree until smooth. Return pot to heat and season with salt to taste. Let simmer for 15 minutes.

Enjoy with a bottle of 2016 Mediterranean Vineyards Charbono.