One of Andy's request when he got home was some home cooked meals, specifically Roasted Red pepper/tomato bisque soup. You can make either one of these separately but we enjoy the flavors together. I thought you might like the recipe as well.
- 4 - 5 red peppers (roasted...see below)
- 2 29 oz Cans of Diced Tomatoes
- 1 carrot diced
- 2 celery stalks diced
- 1 medium red onion, diced
- 4 cloves of minced garlic
- 2 Cups Chicken Stock
- 1 tsp basil
- 3/4 - 1 C cream
- Salt & Pepper to taste
- Olive Oil
lightly coat whole Red peppers with olive oil. Place in oven at 450, rotating them until they become brown on all sides (mostly brown works too). Pop them into a bowl & cover with plastic wrap. This makes taking the skins off easier. Once they have cooled enough to touch, take off the skin & pull off the top and seeds. I usually just quickly rinse the inside of the seeds.
Next drain the dice tomatoes reserving the juice. Place the diced tomatoes on a cooking sheet and roast for 10 - 20 minutes at 450 until caramelized. In a large pot on the stove over medium heat cook the onions, minced garlic, carrots, and celery with a little bit of olive oil until clear and tender. Add reserve tomato juice, caramelized tomatoes, roasted red peppers, chicken stock, herbs, and slat & pepper. Bring to a boil and reduce the heat, simmering about 20 - 30 minutes. Either blend with an immersion blender or pour into a regular blender and return to the pot. Add in cream about 10 minutes before serving.
I serve mine with some freshly grated Parmesan cheese on top & a piece of good crusty bread or Focaccia (this is a great recipe for Focaccia.) You can also serve it with a nice grilled cheese or panini!