Roasted Red Pepper Tomato Bisque Soup
A creamy, hearty & slightly spicy alternative to basic tomato soup.
Equipment
- Saucepan
- Blender or Food Processor
Ingredients
- 6 oz Roasted Red Peppers
- 24 oz Canned Tomato Soup (1 family size can or 2 regular size cans)
- 20 oz Milk or Water
- 2 cloves Fresh Garlic Minced (or 1 Tbsp minced fresh garlic in oil)
- 2 tsp dried basil
- 4 oz Crumbled Blue Cheese (optional) for topping
- Garlic Croutons (optional) for topping
Instructions
- Puree the roasted red peppers with about 1/4 the amount of condensed soup in a blender or food processor
- Transfer red pepper puree and remainder of tomato soup to a large saucepan
- Grate the garlic on a microplane or finely mince, then add to the soup mixture
- Add the dried basil to the soup and stir to combine
- Heat on Low/Med until desired temperature, stirring occasionally to prevent scalding
- Once heated through, serve into bowls and optionally top with blue cheese crumbles and croutons