Tomato & Roasted Red Pepper Bisque!
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 3 cups vegetable stock (can sub chicken stock)
  • 1 cup canned light coconut milk
  • 14.5oz can of diced tomatoes
  • 1 cup chopped carrots
  • 1.5 - 2 cups roasted red peppers chopped (from a jar)
  • ½ a large red onion rough chopped
  • 3 garlic cloves smashed
  • 1 to 2 tbsp. olive oil
  • 2 tsp. corn starch separated
  • 1 tsp. cumin
  • 1 tsp. smoked paprika
  • ¼ tsp. red pepper flakes
  • ⅛ tsp. cayenne
  • 1 tsp. of salt plus more to taste
  • a few grinds of freshly ground black pepper
  • 2 tbsp. of honey
  • 1 tbsp. of sherry vinegar
  • Garnish: - optional
  • White truffle oil for drizzle
  • Mixed green sprouts
Instructions
  1. In a large heavy bottomed pot add the olive oil and heat over medium heat. Add all the chopped veggies and the whole smashed garlic cloves to the pot. Cook for about 5 minutes.
  2. Add all the spices and cook another 2 to 3 minutes. Add the canned tomatoes and cook an additional 1 to 2 minutes. Add the veggie stock and coconut milk and stir. Use about 3 tbs. of the broth and add to a small bowl. Add 1 tsp. of the corn starch to the bowl and stir to make a slurry. Pour slurry back into the pot and stir to combine. Bring mixture to a boil then reduce to heat to simmer and cover leaving a crack open to allow steam to escape. Simmer for 30 minutes.
  3. Carefully transfer bisque to a high speed blender. Cover and blend on high for 3 to 4 minutes until completely smooth. Pour back into the pot and heat over medium heat.
  4. Using some left over veggie stock, add a few tbsp. to the small bowl you used earlier and add the other tsp. of corn starch to create another slurry. Pour into bisque and stir to combine.
  5. Add the honey and the black pepper. Taste and adjust salt as needed.
  6. Heat for about 5 minutes more. Last add the sherry vinegar and stir. Remove from heat and serve.
  7. Garnish with a very light drizzle of truffle oil and sprouts. Serve with crusty bread.
  8. Store leftovers covered in the fridge for 3-5 days or freeze in airtight containers for up to 3 months.
  9. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2021/01/16/tomato-roasted-red-pepper-bisque-soup-season-is-on/