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Creamy Roasted Red Pepper Tomato Bisque Recipe with Easy Gruyère Croutons

creamy roasted red pepper tomato bisque - featured image
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A comforting and creamy tomato bisque featuring smoky roasted red peppers and topped with crispy, melty Gruyère croutons. Perfect for cozy dinners with simple, wholesome ingredients.

Ingredients

Scale
  • 3 large roasted red peppers (freshly roasted or jarred, drained)
  • 28 ounces canned whole tomatoes (preferably San Marzano)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 cups vegetable broth (or chicken broth)
  • 1/2 cup heavy cream (or half-and-half or coconut cream for dairy-free)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon fresh thyme, chopped
  • Salt and freshly ground black pepper, to taste
  • 4 slices baguette or rustic bread, cut into cubes
  • 1 cup shredded Gruyère cheese
  • 2 tablespoons butter (or olive oil for dairy-free)
  • Optional: pinch of smoked paprika, pinch of cayenne pepper or chipotle hot sauce, splash of dry white wine

Instructions

  1. Preheat broiler to high. Place whole red peppers on a baking sheet and broil, turning every 5 minutes, until skins are charred and blistered all over, about 15 minutes total.
  2. Remove peppers and place in a bowl, cover tightly with plastic wrap or lid to steam for 10 minutes to loosen skins.
  3. Peel off blackened skins, remove stems and seeds, then roughly chop the roasted peppers and set aside.
  4. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent and soft, about 6 minutes.
  5. Add minced garlic and cook for 1 minute until fragrant.
  6. Pour in canned whole tomatoes with juice, break them up slightly with a spoon.
  7. Stir in chopped roasted red peppers and fresh thyme.
  8. Add vegetable broth and bring to a boil. Reduce heat and simmer gently for 20 minutes.
  9. Use an immersion blender to puree the soup until smooth and creamy. If using a regular blender, blend carefully in batches.
  10. Stir in heavy cream, season with salt and freshly ground black pepper to taste. Warm through on low heat without boiling.
  11. While soup simmers, heat butter in a skillet over medium heat. Add bread cubes and toast until golden and crisp, about 5 minutes.
  12. Sprinkle shredded Gruyère over croutons and toss until melted and gooey. Remove from heat.
  13. Ladle bisque into bowls and top generously with Gruyère croutons. Serve hot.

Notes

For best roasted peppers, use broiler or gas stovetop flame for smoky char. Steam peppers after roasting to loosen skins. Blend soup slowly to avoid splatter. Do not boil after adding cream to prevent curdling. Gruyère croutons add a nutty, melty texture; Swiss or mild cheddar can substitute. Store croutons airtight for up to 2 days. Leftover bisque keeps 3 days refrigerated or 2 months frozen (without croutons).

Nutrition

Keywords: roasted red pepper, tomato bisque, creamy soup, Gruyère croutons, easy soup recipe, cozy dinner, roasted pepper soup

Find it online: https://leilameals.com/creamy-roasted-red-pepper-tomato-bisque-recipe-with-easy-gruy-e-re-croutons/