Gothic Roasted Red Pepper & Tomato Bisque
Time to prepare: 2 hours
Kitchenware Needed: Sharp knife, cutting board, immersion blender, small & large stock pot
Yield: 3 liters / about 8 servings
Ingredients:
1 large yellow or white onion
1 large red bell pepper
1 Tablespoon of butter
6-8 large, fresh basil leaves
(2) 28 0Z cans of San Marzano style/ or San Marzano tomatoes (any brand)
1 Shallot
4-5 cloves of garlic, crushed or minced
1 1/2 cups of chicken or vegetable broth
3/4 cup heavy cream
1/4 cup of dry white or red wine
2 Teaspoons of dry oregano
Pinch of red pepper flakes
2 Tablespoons of granulated sugar
3 oz Tomato Paste
Olive oil (about 2 Tablespoons)
Salt and pepper to taste
Directions:
Cut the onion into quarters and the shallot into half. After, trim the pepper and remove the seeds. Cut the pepper in half.
Add all cut vegetables to a medium sized bowl and toss in olive oil, salt, and pepper.
Roast vegetables at 425 degrees for 35 - 45 minutes, flipping halfway. The edges should be charred.
Add San Marzano tomatoes and broth to a small stockpot. Bring to a boil, cut heat to low and simmer.
At this point, vegetables should be roasting and canned tomatoes/ broth simmering. While these are working, grab the large stock pot and add olive oil and butter over medium to low heat. Add the 4 crushed / minced garlic cloves and sauté for 30 - 45 seconds, until fragrant and slightly translucent. Add tomato paste and mix together, toasting for 15-20 seconds.
Add the wine, deglazing the pot. Scrape pot vigorously, ensuring to combine all bits of tomato paste and garlic. Let the wine combination come to a simmer.
Combine San Marzano / broth mixture with the garlic / wine / tomato paste mixture. Add basil, oregano, and chili flakes and let come to a boil.
At this point, the vegetables should be done roasting. Add the onions and shallots to the larger stock pot and peel the skins off the red pepper, adding afterwards.
Let the mixture simmer until ready to serve. The longer you allow to simmer, the deeper the flavor.
When ready to serve, blend with an immersion blender until smooth. While blending, add heavy cream. This step will give the bisque a lighter texture.
Add salt and pepper to taste.
Garnish with croutons, grated parmesan and fresh basil. Enjoy!