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Creamy Roasted Red Pepper Bisque

A bowl of roasted red pepper bisque sits on a wooden table, there is another bowl of soup sitting near by and a loaf of cut bread on a cutting board.

Rich, smooth, and bursting with the sweet, smoky essence of roasted peppers, this Creamy Roasted Red Pepper Bisque is a must-try.

Have you ever had a roasted red pepper bisque? Since I am (obviously) a soup lover, fairly often I will order a soup when I am eating out somewhere. Some years back, I visited a charming little restaurant that was known for its soups and ordered a delightful red pepper bisque. It was rich and smooth, with a perfect balance of sweet and savory. 

Recently I was reminiscing about this meal and was determined to recreate this delectable soup at home. Lucky for you, my Creamy Roasted Red Pepper Bisque is the result!

While bell peppers are available year-round, late summer is an ideal time to make red pepper soup, especially if you have access to a farmer’s market or fresh seasonal produce. Although bell peppers are often overshadowed by their more celebrated summer counterparts—like tomatoes and corn—they are a versatile ingredient in any summer menu. Roasting bell peppers enhances their natural sweetness and adds a smoky depth of flavor, making this creamy bisque both comforting and sophisticated.

WATCH a VIDEO of me making this recipe!

What makes a bisque different from soup?

While bisques and soups share many similarities, one of the main differences is texture. 

Bisques are known for their smooth, creamy texture. This is typically achieved by blending the main ingredients, such as roasted peppers in this case, into a velvety consistency. In contrast, soups can vary widely in texture, from chunky and hearty to smooth and pureed, but they generally do not have the same level of creaminess. Bisques are also typically enriched with cream or a similar dairy product, giving them their signature richness. 

If you’re craving a soup that’s rich, smooth, and bursting with the sweet, smoky essence of roasted peppers, my Creamy Roasted Red Pepper Bisque is a must-try. 

The ingredients for roasted red pepper bisque sit on a table. There are red bell peppers celery, onion, garlic, spices, chicken stock, heavy cream and tomato puree.

Creamy Roasted Red Pepper Bisque Ingredients

With just a few ingredients you can make a bisque that’s both comforting and sophisticated, perfect for enjoying the best of late summer produce. Here is what you need for this recipe:

  • Red Bell Peppers: The star of the bisque, red bell peppers add a rich, sweet flavor with a touch of smokiness after they are roasted. 

  • Onion: Provides a savory base for the bisque, adding depth and sweetness when sautéed. 

  • Celery: Adds a subtle earthiness, enhancing the overall flavor profile and complementing the sweetness of the bell peppers.

  • Garlic: Infuses the bisque with aromatic depth and a hint of warmth.

  • Tomato Puree: Adds a touch of acidity and richness to balance the sweetness of the roasted peppers. It also contributes to the bisque’s smooth, velvety texture.

  • Chicken Stock: Serves as the flavorful liquid base for the bisque, providing a rich and savory backdrop for the other ingredients. You can substitute vegetable stock for a vegetarian option.

  • Thyme, Oregano, and Black Pepper: A blend of thyme and oregano adds aromatic herbs and a touch of earthiness. Black pepper provides a subtle heat and enhances the overall seasoning of the bisque.

  • Heavy Cream: Adds a luxurious creaminess to the bisque, making it rich and velvety. The cream balances the flavors and gives the bisque its smooth texture.
A baking sheet with five roasted red peppers on top.

Important Tools

High Speed Blender: Essential for achieving a velvety texture, a high-speed blender is used to puree the soup after cooking. This tool ensures a smooth, creamy consistency that defines a perfect bisque.

Recipe FAQs

Can I use milk instead of heavy cream?

While you can use milk as a substitute for heavy cream, it will alter the texture and richness of the bisque. Heavy cream provides a rich, velvety texture and a smooth consistency that milk cannot fully replicate. If you choose to use milk, consider also swapping the olive oil for butter when cooking the vegetables. 

Is this soup vegetarian?

The bisque, as written with chicken stock, is not vegetarian. However, you can easily make it vegetarian by substituting vegetable broth for the chicken stock. 

Can I use another color bell pepper for the soup?

Yes, you can use bell peppers of other colors (such as yellow or orange) in the soup. Each color has a slightly different flavor profile, with some being sweeter than others. However, red bell peppers are preferred for their sweetness and depth of flavor, which is why they are used in the recipe. The only color I would avoid is green as they are much less sweet than other varieties.

A bowl of roasted red pepper bisque sits on a wooden table. Another bowl sits nearby and there is also a spoon covered in soup next to it.

Related Recipes

Looking for another creamy vegetable soup? Check out my Creamy Asparagus Leek Soup with Thyme! Or maybe you’re looking for another soup featuring yummy summer produce? Definitely give my Spicy Roasted Poblano and Jalapeno Corn Chowder a try.

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A bowl of roasted red pepper bisque sits on a wooden table. There is heavy cream swirled into the soup.

Creamy Roasted Red Pepper Bisque

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Rich, smooth, and bursting with the sweet, smoky essence of roasted peppers, this Creamy Roasted Red Pepper Bisque is a must-try.

  • Total Time: 60 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 lbs red bell peppers (approximately 5-6)
  • 1 tablespoon olive oil, plus more for coating peppers
  • 1 medium yellow onion, chopped
  • 2 stalks of celery, chopped (approximately ½ cup)
  • 2 large garlic cloves, minced
  • 1 29 oz can, tomato puree
  • 2 cups chicken stock
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground black pepper, plus more for serving
  • 1.5 cups heavy cream, plus more for serving
  • Salt to taste

Instructions

  1. ROAST BELL PEPPERS: Set the oven to broil. Lightly coat the peppers in olive oil. Place peppers on a baking sheet 6 inches from the broiler flame, and broil about 10-15 minutes, flipping every couple minutes until skins are thoroughly blackened. Remove peppers from the oven and add them to a bowl covered with a tea towel. See notes for more details on how to properly roast the peppers.
  2. PREPARE PEPPERS: When peppers are cool enough to handle, peel off and discard the skins. Remove seeds and dice the peppers. Set aside.
  3. SAUTE VEGETABLES: In a dutch oven or large pot, heat olive oil over medium heat. Add onions and celery, stirring occasionally, until they start to soften, about five minutes. Add garlic and saute for one minute until fragrant. Add in chopped roasted peppers and cook and additional five minutes
  4. ADD LIQUIDS AND SPICES: Add the tomato puree, chicken stock, thyme, oregano and black pepper. Bring to a boil then cover and simmer for 10 minutes, stirring occasionally.
  5. BLEND: Remove the pot from the heat. Working in batches, purée soup in a blender until smooth.
  6. FINISH AND SERVE: Return pureed soup to the pot and add heavy cream. Taste for additional salt before serving. If you prefer, add a swirl of heavy cream and some additional ground black pepper to the top of the soup before serving.

Notes

If you would like to watch a video of how I roast peppers at home, you can check out how I did it for a previous recipe.

  • Author: Christine
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: stove top
  • Cuisine: American

Nutrition

  • Serving Size: 1 1/3 cup
  • Calories: 253
  • Sugar: 14.8 g
  • Sodium: 571.3 mg
  • Fat: 14.8 g
  • Carbohydrates: 26 g
  • Protein: 6.7 g
  • Cholesterol: 36.3 mg

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