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Roasted Red Pepper and Tomato Bisque




Source of Recipe


Internet


List of Ingredients




6 medium tomatoes (about 2 lb.)
2 medium red sweet peppers
1 large onion, chopped (1 cup)
2 stalks celery, chopped (1 cup)
2 Tbsp. olive oil
2 cloves garlic, minced
¼ tsp. freshly ground black pepper
4 cups chicken stock or broth
Whipping cream (optional)
Fresh herb sprigs (optional)


Recipe



Core, seed, and chop the tomatoes; transfer to a 3-quart rectangular baking dish. Remove seeds and membranes from red peppers; coarsely chop peppers and add to baking dish. Roast, uncovered, in a 350° oven for 40 minutes.

Meanwhile, in a large saucepan, cook onion and celery in hot oil for 10 minutes, stirring occasionally. Add the roasted vegetables, the garlic, and black pepper; cook 10 minutes more, stirring occasionally. Add chicken stock; bring to boiling. Boil gently, uncovered, for 40 minutes or until mixture is reduced to 6½ cups. Cool slightly; season to taste with salt and additional black pepper.

Process or blend, about one third at a time, in food processor or blender until smooth. Pour into 6 bowls. If desired, swirl in cream or top with herb sprig before serving. Makes 6 servings.