New Recipe: Roasted Red Pepper Bisque

Finished Product

Happy Tasty Tuesday!

With winter right around the corner I thought I should learn more soup recipes. A couple weekends ago I went out to dinner with some friends and got the most amazing roasted red pepper bisque and I knew I had to make it at home. This was the first time I ever made this recipe and it was pretty simple to make (it took about 45 minutes from start to finish including heating it up on the oven) and turned out so delicious. It is perfect for those chilly nights.

Prior to broiling them

Ingredients:
- 8 medium sweet red peppers
- 1 large onion, chopped
- 2 tbsp butter
- 3 cups chicken broth
- 2 cups half and half
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup asiago cheese grated

In the blender!

Directions:

1. Line peppers on a cookie tray and broil them under the heat until the skins blister (aprox. 5 minutes). With tongs, rotate the peppers 90 degrees until all sides are blistered.
2.  Immediately place peppers into a large bowl and cover it for about 15 minutes
3. While peppers are covered, saute onions and butter in a large pan until soft. Let cool.
4. Once peppers have sat for 15 minutes peel off and throw out charred skin. Remove stems and seeds and set peppers aside,
5. In a blender, combine the onion mixture, roasted peppers and 2 cups of chicken broth and blend until smooth.
6. In a large saucepan combine pepper mixture, half and half, remaining chicken broth, salt, pepper and cheese.
7. Heat under medium heat until warm.
8. Enjoy!   *I like to sprinkle a little asiago cheese on top too for garnish*

Finished Pot

xoxo