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Roasted Red Pepper & Tomato Bisque

Ingredients

  • 5 cups
  • ¼ cup
  • ¼ cup
  • 1
  • 2 (14 ½ ounce) cans
  • 2 (14 ½ ounce) cans
  • 4 large
  • + 27 more ingredients
    • 4 large
    • 3
    • 3
    • 1
    • 1
    • 3 tablespoons
    • whole
    • 1
    • whole
    • 5 cups
    • chicken stock
    • heavy whipping cream
    • heavy whipping cream
    • unsalted butter
    • 3 tablespoons
    • unsalted butter
    • chicken stock
    • roasted red pepper, Peeled, Seeded, and Sliced
    • roasted red pepper, Peeled, Seeded, and Sliced
    • fire roasted tomatoes
    • fire roasted tomatoes
    • garlic cloves, Finely Minced
    • garlic cloves, Finely Minced
    • celery ribs, Finely Chopped
    • celery ribs, Finely Chopped
    • yellow onion, Finely Chopped
    • yellow onion, Finely Chopped

1 In a large stock pot, melt 3 tbsp of butter. Add onion, celery, and garlic. Over medium heat, cook till soft and translucent. 2 Add tomatoes (in juice)and roasted red pepper, bring to boil, reduce heat to low. 3 Simmer for 20-30 minutes, stirring occasionally.(If too much liquid is absorbed, ...

View full recipe at SpringPad

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