Tomato soup is the ultimate comfort food for a cold day. While I never, ever, will get tired of good old fashioned tomato soup, this creamy roasted red pepper bisque comes in a close second. Sweet roasted red peppers, creamy and herby boursin cheese and tangy tomatoes make for delicious, comforting bisque. The best part, it does not need to simmer all day! Serve up with one of many delicious soup sides, to make it a stick to your ribs meal!
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Ingredients
- Roasted red peppers (jarred)
- Tomato passata
- Yellow onion
- Fresh garlic
- Chicken broth
- Boursin cheese (herb & garlic)
- Heavy cream (optional)
- Dried thyme
- Dried oregano
- Red chilli flakes
A full list of ingredients with measurements is located on the recipe card, below.
Instructions
START WITH...
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Chop the onions and garlic - Chop the onions into a fine dice, and thinly slice the garlic. The chopping does not need to be perfect, as the soup will be blended.
- Sauté the onions and garlic: In a large pot over medium heat, saute the onions and garlic in olive oil. Cook through until translucent, but be sure that the garlic does not burn.
- Add the broth and spices: Add the roasted red peppers, tomatoes, chicken broth and spices. Simmer for 15 minutes. Remove from the heat, and let it cool for 5 minutes.
- Blend: Transfer the soup mixture to a blender. Add the boursin cheese, and blend until the soup is completely smooth. If you wish to add heavy cream for extra creaminess, add it into the blender at this time. Taste, and season with salt to your taste. Serve with homemade sourdough garlic croutons to make this soup extra special!
Expert Tip
Be mindful of hot liquids in your blender! Hot liquids in blenders can sometimes be tricky. To avoid explosions, fill the blender halfway, and leave an air escape such as the centre cap open. You can alternatively cover the blender with a towel instead of the blender lid.
Substitutions
- Jarred roasted red peppers - you may use fresh if you have them on hand, or have some extra time.
- Tomato passata - alternatively, you can use your favourite pasta sauce.
- Herb and garlic boursin cheese - Feel free to use any variety of boursin, such as basil and chive, or peppercorn.
Variations
- Tangy - instead of boursin cheese, try out a tangy goat cheese (chevre). It will be equally as delicious!
- Roasted garlic - If you have the time, or have some on hand, try out some roasted garlic in this soup.
- Kid friendly - leave out the red pepper flakes for a kid friendly, simple soup.
Equipment
This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results. Most of my favourite equipment can be found on my storefront.
- Large pot
- Blender
Storage
This soup keeps well in the fridge for 3-4 days. Reheat in the microwave or on the stove in a saucepan until heated through.
You can also freeze this soup! Transfer to a freezer-safe container and let the soup cool completely. Take the soup out and defrost, and heat in the microwave or on the stove.
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Creamy Boursin Roasted Red Pepper & Tomato Bisque {Jarred Peppers}
Ingredients
- ½ Yellow onion - diced
- 3 cloves Garlic - sliced
- 1 cup Roasted red peppers
- ½ cup Tomato passata
- 1 ½ cups Chicken broth
- ½ teaspoon Red chilli flakes
- ½ teaspoon Dried oregano
- ½ teaspoon Dried thyme
- 1 teaspoon Sugar
- ½ disc Boursin cheese - herb and garlic
- ¼ cup Heavy cream - optional
- Salt - to taste
Instructions
- Sauté the onions and garlic: In a large pot over medium heat, saute the onions and garlic in olive oil. Cook through until translucent, but be sure that the garlic does not burn.½ Yellow onion, 3 cloves Garlic
- Add the broth and spices: Add the roasted red peppers, tomatoes, chicken broth and spices. Simmer for 15 minutes. Remove from the heat, and let it cool for 5 minutes.1 cup Roasted red peppers, ½ cup Tomato passata, 1 ½ cups Chicken broth, ½ teaspoon Red chilli flakes, ½ teaspoon Dried oregano, ½ teaspoon Dried thyme
- Blend: Transfer the soup mixture to a blender. Add the boursin cheese, and sugar, and blend until the soup is completely smooth. If you wish to add heavy cream for extra creaminess, add it into the blender at this time. Taste, and season with salt to your taste.1 teaspoon Sugar, ½ disc Boursin cheese, Salt, ¼ cup Heavy cream
Ellie Dibble says
Great soup! I didn’t blend mine fully as I love chunky soup and just tasted amazing so many flavours!
Sunena Anand says
I'm so glad to hear that you enjoyed it, Ellie! Chunky or smooth, I am a soup girl no matter the season! 🙂