Smoky Red Pepper Bisque

While dynamic video players are removed for static HTML, here’s what you would typically see: A concise video demonstrating the steps from sautéing the vegetables to blending and serving the soup, highlighting key techniques and the final creamy texture. This visual guide makes following the recipe even easier!

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1-1/2 cups diced yellow onion (about 1 large onion)
• 1-1/2 cups diced carrots (about 3 large carrots)
• 1 tablespoon finely minced garlic (about 4 cloves)
• 2 tablespoons tomato paste
• 1 tablespoon granulated sugar (plus more as needed to taste)
• 1 (16-ounce) jar roasted red bell peppers (well drained)
• 28 ounces whole San Marzano tomatoes in juice (do not drain)
• 14.5 ounces fire-roasted diced tomatoes (or plain diced tomatoes)
• 2 cups chicken broth (Swanson’s recommended for rich flavor)
• 1-1/2 cups heavy cream
• Salt and freshly ground black pepper
• Basil pesto (see note 1; optional, but highly recommended for incredible flavor)
• Hearty buttered bread (or grilled cheese, for serving)

• In a large, heavy-bottomed pot or Dutch oven, combine the olive oil and unsalted butter. Place over medium heat until the butter is fully melted and shimmering.
• Add the diced yellow onions and carrots to the pot. Sauté for 7-9 minutes, stirring occasionally, until the vegetables soften and begin to turn a light golden brown. This step is crucial for building the foundational flavor of your soup. Season with 1/4 teaspoon each of salt and pepper.
• Stir in the finely minced garlic, tomato paste, and granulated sugar. Continue to cook for another 1-2 minutes, stirring constantly, until the tomato paste darkens in color and a fragrant aroma fills your kitchen. This develops a rich, concentrated tomato flavor.
• Carefully pour in the whole San Marzano tomatoes (with their precious juice), the fire-roasted diced tomatoes, the well-drained roasted red peppers, and the chicken broth. Bring the entire mixture to a gentle boil, then immediately reduce the heat to a low simmer. Let the soup simmer, uncovered, for 20 minutes, stirring occasionally to prevent sticking and allow all the wonderful flavors to meld together.
• Remove the pot from the heat. For a smooth consistency, use an immersion blender directly in the pot. Blend until the soup is completely smooth and creamy. If using a traditional blender, carefully transfer the hot mixture in 3-4 batches to the blender. Securely close the lid (using a kitchen towel over the lid if your blender doesn’t have a specific hot liquid setting to allow steam to escape safely). Blend until silky smooth. Be very cautious when blending hot liquids due to steam pressure.
• Return the pot to low heat. Stir in the heavy cream until it is fully incorporated and the soup is warmed through. Taste the soup and adjust the seasoning as needed; I typically add another 1/4 teaspoon each of salt and pepper at this point. If you decide to omit the basil pesto, you’ll likely want to add a bit more salt, pepper, and potentially sugar to achieve a balanced flavor.
• Serve the delightful Roasted Red Pepper Soup warm. For an exceptional finish, stir a generous spoonful (or more, to taste) of basil pesto into each individual bowl before serving. Pair this comforting soup with some hearty buttered bread, crusty baguette, or a classic grilled cheese sandwich. Enjoy this gourmet experience!

Note 2: Blending Hot Liquids Safely: When using a traditional blender for hot liquids, safety is paramount. Work in small batches (filling the blender no more than halfway), and ensure the lid is securely fastened. If your blender has a “soup” or “hot” cycle, use it. Otherwise, remove the center cap of the blender lid (if it has one) to allow steam to escape, and cover the opening with a folded kitchen towel, holding it down firmly with your hand. Start blending on a low speed and gradually increase. This prevents pressure buildup and potential splatters.

Note 3: Storage & Freezing: This soup is excellent for making ahead! Store leftovers in an airtight container in the refrigerator for 3-5 days. For longer storage, freeze in a freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adjusting seasoning as needed.

Nutrition Information (Approximate per Serving)