Woke up to a snowy morning today. Not a blizzard, but just a light dusting and my favorite kind of snowflakes, big, soft and fluffy, floating to the ground. It was quiet in the city this morning and peaceful, love these moments. This kind of weather is perfect for staying in (what else is new) and not feeling bad about it, staying in your jammies all day (what else is new) and cozying up on the couch with your dog, significant other, blankey, or whatever is within arm’s reach and eating a nice big bowl of hot soup with a big ole’ piece of crusty bread for dipping! Enter stage right, my Tomato & Roasted Red Pepper Bisque! Soup’s on!
I am actually not a big soup person. It has to be a certain type. I don’t like brothy soups and I am not even a fan of chicken noodle soup! I know, I know. Maybe I just have PTSD from that canned chicken noodle soup with the rubbery cubes of chicken and the chewy noodles…mom wasn’t much of a cook (sorry mom, your talents lie elsewhere). The soups I like are a bit thicker and heartier that can serve as your main. But not a soup full of cream to weigh you down, but a healthier take with pureed veggies and I use coconut milk a lot to add that creaminess and velvety texture.
This soup is so easy to prepare. Basically, just rough chopped veggies, spices, jar of roasted red peppers, a can of diced tomatoes, veggie broth and coconut milk and thrown in a pot and that’s it! The blender does the heavy lifting in this recipe. This is also vegetarian and vegan if that’s your thang. Even if it’s not your thang, this soup will hit the spot! It’s thicker but not too thick, with just the right viscosity. It’s not a bisque in the traditional French way (made with seafood stock and shells), but in the sense that it is creamier using coconut milk in lieu of cream to give it that nice silky, luxurious texture. This makes a lot so you can freeze and enjoy later when the temps really begin to dip (please no polar vortex)!
All zipped up and smooth!
Golden jewels of truffle oil, freshly cracked black pepper and some healthy sprouts oh my!
Do not forget the bread, I repeat do not forget the bread! Rounds it all out and soaks up all that flavor! So comforting!!
Enjoy the peaceful moments, appreciate the calm, cozy up with your dog (insert whatever you want here) and stay in your jammies (like there was any other option). Make my Tomato & Roasted Pepper Bisque this weekend! Pairs well with a nice glass of wine (remember dry January was cancelled) and warm your belly and heart with this cozy Bisque.
Happy Weekending & Bisqueing It!
Diane
- 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
- 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.
- 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.
- 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.
- 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.
- Add the honey and the black pepper. Taste and adjust salt as needed.
- Heat for about 5 minutes more. Last add the sherry vinegar and stir. Remove from heat and serve.
- Garnish with a very light drizzle of truffle oil and sprouts. Serve with crusty bread.
- Store leftovers covered in the fridge for 3-5 days or freeze in airtight containers for up to 3 months.
- Enjoy!
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