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red-pepper-tomato-bisque-recipe

Red Pepper Tomato Bisque

A delicious and creamy vegan bisque made with roasted red peppers and tomatoes.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Soup
Cuisine: American
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 4 Red Bell Peppers roasted
  • 6 Tomatoes chopped
  • 1 cup Vegetable Broth
  • 1 cup Coconut Milk
  • 1 Onion chopped
  • 2 cloves Garlic minced
  • 1 tablespoon Olive Oil
  • 1 teaspoon Salt to taste
  • 0.5 teaspoon Black Pepper to taste

Instructions 

  1. Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for 20 minutes, turning halfway through.
  2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
  3. Add the chopped tomatoes and cook for another 5 minutes.
  4. Remove the roasted peppers from the oven, let them cool slightly, then peel off the skins and remove the seeds. Add the roasted peppers to the pot.
  5. Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 10 minutes.
  6. Remove the pot from heat and use a blender to puree the soup until smooth.
  7. Return the soup to the pot, stir in the coconut milk, and season with salt and black pepper to taste. Heat through before serving.

Nutritional Value

Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Sodium: 600mg | Potassium: 700mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2000IU | Vitamin C: 100mg | Calcium: 50mg | Iron: 2mg

Keywords

Bisque, Red Pepper, Tomato, Vegan
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