One-Pot Wonder: Rich and creamy red pepper-tomato bisque

This hearty rustic soup is created by blending red peppers and tomatoes into a creamy soup. And it’s all made in just one pot.

Sweet red bell peppers are diced and simmered in a vegetable broth with garlicky fire roasted tomatoes in Italian herbs. The addition of heavy cream cuts the acidity of the tomatoes and makes the soup a rich, velvety meal perfect for a warming lunch or dinner.

One-pot creamy red pepper-tomato bisque recipe

This soup can be made ahead of time and warmed when ready to serve. Or freeze it, and enjoy for a future meal.

Serves 4 – 6

Prep time: 15 minutes | Cook time: 35 minutes | Total time: 50 minutes

Ingredients:

• 2 tablespoons unsalted butter
• 1 large sweet onion
• 4 garlic cloves, minced
• 5 large red bell peppers, diced
• 1 (14.5-ounce) can diced fire roasted tomatoes
• 2-1/2 cups vegetable broth
• 1/2 cup heavy whipping cream
• 1 tablespoon cane sugar
• 1 teaspoon dried Italian seasonings
• Sea salt and pepper, to taste

Toppings

• Croutons
• Crumbled feta cheese
• Fresh chopped parsley

Directions:

1. Heat a saucepot over medium-high heat, and add the butter, onion and garlic. Cook for 4 – 5 minutes or until the onions and garlic are translucent and soft.
2. Add in the remaining soup ingredients, and reduce the heat to medium. Cover the pot with a lid, and simmer the soup for 30 minutes.
3. Using an immersion blender, blend the soup in the pot for 1 – 2 minutes or until the mixture is very smooth and creamy.
4. Pour the soup into bowls, and garnish with croutons, crumbled feta and fresh parsley.
5. Best served warm.

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