Roasted Red Pepper and Tomato Bisque
Makes 10-11 cups
Ingredients:
2 tablespoons minced garlic
1 cup white or yellow onion- diced
1 cup celery diced, ok to include leaves
——
2 cups vegan broth of choice
½ -6 ounce can of tomato paste
3- 12 ounces jars of roasted red peppers packed in water, drain & rinse
1 tablespoon dried Oregano
1 tablespoon dried Basil
1-2 teaspoons black pepper
——
4 cups unsweetened tomato juice
4 tablespoons red wine vinegar
4 tablespoons raw sugar
Possibly up to 2 teaspoons salt. because the roasted peppers and tomato juice may have enough salt.
——-
2 and 2/3 cup full-fat coconut milk. I use the 11 oz milk in a carton usually by the evaporated can of
Milk
Optional Garnishes: Fresh Basil Leaves and Croutons
Cooking Instructions:
3rDry sauté onion, garlic, and celery until tender. Add broth, tomato paste, drained roasted pepper, oregano, basil, and black pepper. Bring to a boil, reduce heat, and cover with a lid. Simmer for 60-90 minutes.
Next, puree the above. The easiest way is by using an immersion blender. Stir in the tomato juice, vinegar, and sugar. Taste before adding salt. Reheat soup until desired temperature.
Stir coconut milk into hot soup. Heat more if you want it hotter. Garnish as desired.
This soup also freezes great!
Smaller Quantity- follow the above cooking instructions
Makes about 3-4 cups
Ingredients:
2 teaspoons minced garlic
1/3 cup white or yellow onion- diced
1/3 cup celery diced, ok to include leaves
——
2/3 cup vegan broth of choice
1/3 of a 6-ounce can of tomato paste
1- 12 ounces jars of roasted red peppers packed in water, drain & rinse
1 teaspoon dried Oregano
1 teaspoon dried Basil
1/4 teaspoon black pepper
——
1 and 1/3 cups unsweetened tomato juice
4 teaspoons red wine vinegar
4 teaspoons raw sugar
Possibly up to 1/2 teaspoon salt. because the roasted peppers and tomato juice may have enough salt.
——-
1- 11 oz full-fat coconut milk in a carton usually by the evaporated can of
Milk
Hello today I’m going to show you how to take these two basic ingredients and turn them into an awesome roasted red pepper tomato bis so to get started I get all of my ingredients together I’ve chopped the onion the celery I’m using Jarred garlic and now I’m going to be
Making my bullion using no chicken better than bullan next take your roasted red peppers and drain them I want to note that these roasted peppers are in water and not oil rinse the peppers and remove any of the loose charred skin this is what they look like
After you’ve rinsed them and this is the type of stuff that you’ll have left from rinsing preheat your pot test it by putting a little bit of water and I’ve got little balls of water flying so I know it’s hot enough add your vegetables and sauté this until they start to Brown
Be ready to add some bullon if it starts sticking keep cooking until these are tender the celery is starting to soften up but it’s not as soft as I would like add the peppers now we want to soften them further as well because we’re going to turn this into a pureed soup add
Enough bullan to just cover bring this up to a boil and then reduce to a low temperature stir the mixture occasionally we want this to be very very soft now the peppers are very soft and I’m going to pulse everything Stir It check that everything is puree now
You can add a sugar red wine vinegar just Stir It Up a little bit a little tip with tomato paste open both ends and you can just slide slide out the whole can so we’re going to stir that in now it’s time to add the tomato juice now
It’s time for the full fat coconut cream this recipe makes a lot of soup but it freezes great I’m stir pulse it one more time then stir in the Italian seasoning and black pepper only stir in the seasoning though do not pulse it as you
Can see I top this off with some nice vegan croutons now for the taste test that is such a nice mellow soup so smooth I hope you’ll give it a try and that you like it and come back and see me next week
1 Comment
Looks amazing 🤩