Roasted Red Pepper and Tomato Basil Bisque is such a cozy soup packed with veggies and nutrients! Making the most perfect lunch, side dish, or main course on a chilly day. A dairy-free, but deliciously creamy soup that screams comfort! Vegan, Paleo, Whole30, and Keto friendly!
My brain is telling me it’s still summer (because it is), we should be eating plenty of summer veggies and light salads, but my body is like: BRING ON THE FALL COZY!!! This recipe is a hybrid of both 😉
We’re still in summer mode, kind of. Red bell peppers, tomatoes, and fresh basil all make an appearance in this soup. But my oh my, is it so deliciously comforting!! After taking a few months off from eating soup, THIS was the first one I made, and it’s PERFECT!!!
How to make Roasted Red Pepper and Tomato Basil Bisque
So you might be wondering about the “Bisque” and dairy-free part. How do those two go together? I’ll tell you how…. more veggies! In the form of Cauliflower. Cauliflower is this super versatile ingredient that can really elevate a dish, and works as a creamy thickening agent. Rest assured, if you are not sure about cauliflower, you can be 100% on board with this soup. My kids and husband had no idea!
We’ll start by roasting the red peppers and tomatoes in the oven. You want them to have that slightly blistered look. Placing a sheet of foil on your baking sheet also helps to prevent any sticking.
While the peppers and tomatoes are roasting, we’ll heat a large stockpot over medium heat. Add oil, onions, and garlic. Let saute for a few minutes, then we’ll toss in some chopped cauliflower. Finally we add in the chicken broth and bring to a medium high. Once the cauliflower is softened (about 10 minute), we’ll remove from heat.
We can now toss in the peppers, tomatoes, and basil. From this point we can use a blender or immersion blender to get everything smooth and creamy!
Some additional notes about this recipe, you can easily add in some protein! Some cooked shrimp is a nice addition, or even top with sausage or chicken. I prefer just the vegetarian, but for a complete meal, those protein additions work perfectly. This soup also keeps well in the fridge for a week.
Roasted Red Pepper and Tomato Basil Bisque
- 3 red bell peppers
- 2 cups cherry tomatoes or heirloom tomatoes
- 3 tbsp avocado oil divided
- 1/2 large yellow onion diced
- 3 large cloves garlic minced
- 2 cups chopped cauliflower florets
- 5 cups vegetable or chicken broth
- 1 tsp sea salt
- 1/2 cup loosely packed fresh basil
Preheat the oven to 400 degrees. Prepare the veggies: slice the bell pepper in half and remove stems and seeds. Lightly brush the the outside with oil. Gently toss the tomatoes in a bit of oil. Place bell peppers and tomatoes on a baking sheet. Roast for 25 minutes or until tops are golden brown.
While veggies are roasting, heat a large soup pot with 1 tbsp oil. Saute onion for 3-4 minutes, then add garlic and cook another 2 minutes. Toss in the cauliflower.
Pour broth in the pot, and bring to a boil. Reduce heat to a simmer. Simmer for 7-8 minutes. Add the sea salt, and the bell peppers and tomatoes to the pot whenever they are done roasting.
Add fresh basil to the pot. Using an immersion blender or a blender, blend until smooth.
Garnish with fresh basil (optional). Serve hot!