Creamy & Smoky Roasted Red Pepper Bisque

By Tatyana's Everyday Food · 75 min

Ingredients

Instructions

1. Preheat the oven to 450°F (230°C). Line a large baking sheet with parchment paper or a silicone mat.
2. Wash the bell peppers, halve them, scoop out the seeds and white pith, then cut into smaller sections.
3. Spread the peppers on the baking sheet, drizzle generously with oil and season with salt and pepper.
4. Roast uncovered for 30 to 35 minutes, turning halfway through, until charred and softened.
5. Meanwhile, heat a large soup pot over medium heat. Add the bacon and render until browned and crispy, then move it to a paper-towel-lined plate and set aside.
6. Melt the butter in the bacon fat. Add the onion, carrot and celery and sauté for 7 to 9 minutes, until the onion is softened.
7. Add the garlic, salt, black pepper, smoked paprika, basil, oregano, thyme and rosemary, then add the ketchup and mix well.
8. Pour in the chicken broth, add the cubed sweet potato, cover and bring to a boil over high heat. Reduce to medium and simmer for 15 to 20 minutes, until the potatoes are fork tender.
9. Add the roasted peppers and remove the pot from the heat. Blend until smooth, creamy and clump-free, in batches if using a regular blender.
10. Return the pot to the stove, add the milk and heat over medium until steaming hot. For a richer bisque, replace 1 cup of milk with cream. Do not boil; bring to a light simmer.
11. Add about 1 cup of grated Parmesan and the chopped parsley, and stir until the cheese melts.
12. Serve topped with the crispy bacon, extra Parmesan and parsley, with toasted baguette on the side.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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