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Roasted Red Pepper Bisque

From Our Kitchen

Preheat oven to 350ºF


2 lbs. red peppers, cut in half stem and seeds discarded
1 onion cut into chunks
2 shallots cut into chunks
6 oz. sun-dried tomatoes
2 qt. vegetable stock
2 Tbsp. butter
1 cup cream
2 Tbsp. flour
4 garlic cloves, peeled
2 Tbsp. olive oil
2 Tbsp. basil, chopped
salt and pepper


Cut peppers in half discard stem and seeds. Cut onion, and shallots into chunks. peel garlic, and chop basil.

Toss peppers with olive oil and a pinch of salt and pepper. Place on a sheet pan and bake until cooked, about 15-20 minutes. In a large pot melt butter over medium heat. Add onions, shallots, and garlic. Cook until golden brown. about 10-12 minutes. Add flour and cook for 1 minute. Add stock and simmer for 15 minutes. Add peppers, tomatoes, and cream. Puree soup until blended well. Add basil and season with salt and pepper. (Also good as a pasta sauce.)

Serves 4-6