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+ servings

Roasted Red Pepper and Tomato Basil Bisque

Course Soup
Diet VeganDiet
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4
Author Amy Rains


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. Add fresh basil to the pot. Using an immersion blender or a blender, blend until smooth.

  5. Garnish with fresh basil (optional). Serve hot!