Leslie’s Roasted Red Pepper Bisque

This is my daughter Leslie creation.  This is here go to when she is sick. (She doesn’t eat meat so chicken soup is out.  I made a couple of changes but this is her idea and it’s a good one.

1 sweet onion
1 package of celery hearts
3ish large carrots
4 roasted, peeled red peppers (cored and seeded)
1 32 oz package veggie broth
1 cup milk or 8 oz cream cheese

16 oz white wine
Garlic powder, salt and black pepper to taste
Gruyere cheese for garnish

I put in 1/2 of a habanero chili pepper throw in the whole think if you like heat

coat red onion with olive oil and broil until charred on all side

Place in a plastic zip bag to peel for 30 to 40 minutes until skin removes easily.

Cook all of the veggies and throw them in the slow cooker with the veggie broth, or put  them in a big pot and simmer for 45 min until tender
Add salt and pepper and garlic to taste
Stir in dairy (Cream cheese works best)

Strain out the big pieces

Blend with an immersion blender until smooth
Garnish with Gruyere cheese, serve with garlic croutons

red pepper 6red pepper 3

red pepper 2

red pepper 1

 

 

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s