Roasted Red Pepper and Tomato Bisque

Is there anything more comforting than grilled cheese and tomato soup? It's been my husband's comfort food of choice since he was kid and has definitely endured the years. While toying around with different ways to make grilled cheese recently, I flipped around the can of tomato soup and read the label. While there are far worse offenders, it still wasn't pretty. Figuring I could do better from scratch, I went to work. The end result was a huge hit with my husband and even the kiddos. It was so good, in fact, that the boys scrapped their bowls clean and even ate the crust on their sandwiches! 

Roasted Red Pepper and Tomato Bisque

2 large red peppers

2 Tbs olive oil

1 6 oz. can of organic tomato paste

2 cloves garlic

4 cups chicken or vegetable stock

2 tsp sea salt

1/4 cup heavy whipping cream

1/4 cup finely grated parmesan cheese

(You can totally leave out the cheese to make this recipe vegan)

In a 500 degree oven, place your peppers on a ungreased cookie sheet and roast for 15-20 minutes or until they have a fair amount of what looks like char on the outside. Don't worry, they aren't burning, even though it may smell that way. Take them out of the oven and set aside to cool.

When your peppers have cooled enough to handle them, pull the tops off and get all the seeds out of the peppers.

Place your olive oil in a medium to large pot over medium heat. Add in garlic cloves (roughly chopped) and your peppers. Let them sauté for a few minutes, but don't let the garlic take on any color.

Next add in the tomato paste and stock. Stir to combine and let it simmer on medium low for 10-20 minutes. You want it to be at a very slow bubble and stir it fairly often so it doesn't scorch on the bottom.

After your soup has simmered for a bit, turn off the stove. Either using an immersion (stick) blender or transferring your soup to a food processor or regular blender, blend well and it should thicken up a bit. Return it to the pot if you've transferred it and place over low heat. Stir in the heavy cream and parmesan cheese and you're ready to serve.

Notes- This made enough for around 6 people. If you'd like to make more, just up the tomato paste and stock. The peppers should carry over fine unless you're doubling the recipe. Also, I used smaller sweet peppers, not whole bell peppers (about 12 of them) and they worked great! They happened to be on sale at the grocery store. Feel free to substitute and add in whatever makes your family happy! Also, if you'd like a thinner soup, add more stock.

I don't suggest using store bought roasted peppers, because its just so simple to roast them at home so no need to add the sodium and other things in the jarred versions.