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Creamy Roasted Garden Tomato and Red Pepper Bisque

creamy roasted garden tomato and red pepper bisque - featured image
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A cozy, creamy bisque featuring smoky roasted red peppers and tangy garden tomatoes, perfect for fall and ready in under 45 minutes.

Ingredients

Scale
  • 6 large ripe garden tomatoes, halved
  • 3 large red bell peppers, seeded and quartered
  • 4 cloves garlic, whole
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 medium onion, finely chopped
  • 2 cups vegetable broth
  • 1/2 cup cottage cheese (small-curd, full-fat)
  • 1/4 cup heavy cream or full-fat coconut milk for dairy-free option
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 tablespoon balsamic vinegar
  • Optional garnishes: fresh basil leaves, chopped; croutons or toasted baguette slices; drizzle of olive oil or chili oil

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Place the halved tomatoes, quartered red peppers, and whole garlic cloves on a large baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss gently to coat evenly.
  3. Roast for 25-30 minutes, turning the vegetables halfway through, until skins blister and edges caramelize and garlic is soft.
  4. While vegetables roast, heat a tablespoon of olive oil in a large sauté pan over medium heat. Add the chopped onion and cook for 5-7 minutes until translucent and soft but not browned.
  5. Add smoked paprika and dried thyme to the onions and stir for 1 minute.
  6. Once vegetables are done roasting, let cool slightly. Peel skins off red peppers (optional) and squeeze garlic out of skins.
  7. Combine roasted tomatoes, red peppers, garlic, and sautéed onions in a blender. Add vegetable broth and blend until very smooth, adding more broth if too thick.
  8. Pour blended bisque back into the saucepan. Stir in cottage cheese and heavy cream, then gently heat over low-medium heat for 5-7 minutes without boiling. Add balsamic vinegar and adjust seasoning with salt and pepper.
  9. Serve hot, garnished with fresh basil, croutons, and a drizzle of olive or chili oil if desired.

Notes

Do not boil after adding dairy to prevent curdling. Peeling roasted red peppers is optional but recommended for smoother bisque. Use a high-powered blender or immersion blender for best texture. Adjust seasoning gradually, especially balsamic vinegar. The bisque tastes better the next day. For dairy-free, substitute cottage cheese and cream with coconut milk or cashew cream. Add cayenne or jalapeño for spice.

Nutrition

Keywords: bisque, roasted tomato soup, red pepper bisque, creamy soup, fall recipe, vegetarian, gluten-free, dairy-free option

Find it online: https://noshbelle.com/creamy-roasted-garden-tomato-and-red-pepper-bisque-recipe-easy-and-perfect-for-fall/