Skinny Roasted Pepper & Garlic Tomato Bisque
So, what’s for dinner??? How do you decide? Me, I check out my fresh ingredients. I’ve got Roma Tomatoes, Red Bell Pepper & Orange Bell Pepper, Onions, Garlic….looks like its time for SOUP!!! Just perfect on a 20 degree day! I know I always have stock around….simply in the pantry, or homemade and in the freezer. And, of course, plenty of herbs and spices for a guilt-free flavor booster!!! So, let’s make a Skinny Tomato Bisque…but let me karify it!
Alright, let’s get started!
Roma Tomatoes, Red Pepper, Orange Pepper (not pictured: Onion, Garlic & Rosemary)
Crushed Red Pepper, Bay Leaves, California Citrus Rub, Coarse Crushed Black Pepper, Thyme, Heavy Whipping Cream (not pictured: Stock, Olive Oil & Salt)
Slice Veggies and Drizzle EVOO of choice over. Season. Toss to Coat.
Pop in the Oven. Roast.
Pour all the Roasted Veggies and juice into a large pot.
Add the Stock. Puree.
Add Spices. Stir. Cook 15 Mins.
^^^Your Soup should look like this ^^^
5 mins before Serving stir in Cream.
To Garnish I used Local Feta, Organic Black Sesame Seeds, Organic Lemon Verbena & Crushed Red Pepper
I also made a twist on the basic grilled cheese sandwich and kicked it up with some fancy croutons!
I used the leftover LowFat Cheddar Scallion Cream Cheese from my Skinny Jalapeño Poppers. Rustically spread on Bagel pieces and topped with various tomatoes. Pop under the Broiler for a few minutes to melt. yummmmm…..
They complement each other perfectly!
Simple, yet So Satisfying!
Skinny Roasted Pepper & Garlic Tomato Bisque
- 12- 15 Organic Roma Tomatoes, sliced in half lengthwise
- Organic Red Onion, roughly chopped
- Organic Yellow Onion, roughly chopped
- Organic Red Pepper, roughly chopped
- Organic Orange Pepper, roughly chopped
- 4-6 Cloves Organic Garlic, peeled
- 3-5 Sprigs Fresh Rosemary
- 1 Large Box (32 oz) Organic, Less Sodium Veggie Stock
- just under 1/3 Cup Organic Heavy Whipping Cream, room temperature
- 2 Organic Bay Leaves
- 2 tsp Organic Thyme
- 1-2 tsp Organic Crushed Red Pepper
- 1 tsp California Citrus Rub
- 1/2 tsp Coarse Ground Black Pepper
- Sea Salt
- 3-4 TBS EVOO
*Preheat Oven 425. Slice Tomatoes in Half and Roughly Chop Peppers & Onions. Put in a large bowl. Add Fresh Garlic and Rosemary Sprigs. Drizzle Olive Oil, Sea Salt and Pepper. Toss to combine. Spread Out on Roasting Pan. Roast in Oven 40-50 mins, flipping veggies once. Roast until brown around the edges (A.K.A. until desired caramelization occurs).
*Carefully Remove Roasted Veggies from Oven. Remove Rosemary Sprigs. Pour Veggies and Drippings into Large Pot. Turn StoveTop to Med. Add Stock. Puree using Handheld Immersion Blender (you can use a regular blender as well. Just be careful when putting hot liquids into a blender…be sure to put a towel over the top in case of explosion!!!) When nice and creamy, add spices and seasonings. Bay Leaves, Thyme, Crushed Red Pepper, Ground Black Pepper, Salt and Citrus Rub. Let simmer at least 15 mins, or until needed. Slowly stir in cream 5 mins before serving. Garnish as Desired.
Tips, Suggestions & Substitutions:
And, as always, these recipes are COMPLETELY ADAPTABLE!!! From your diet to ingredients…soup is one of those foods you can easily change up!
Don’t care for Rosemary (or simply don’t have it), use the typical flavoring of Basil instead or punch things up with a lemony Thyme.
Don’t have the California Citrus Rub (pepper, lemon & orange peel, garlic, crushed red pepper, parsley, etc) or Milanese Gremolata (notes of: garlic, lemon, parsley & hint of mint) just lying around?!?!? Which I’m sure you do not, add 1 Organic Lemon juice and zest when adding in the spices to brighten the flavor of the soup!
Use any Tomato you like. I prefer Roma when roasting and making Tomato Soup because they contain fewer seeds.
Use any Bell Peppers you want! I suggest using 2…it doesn’t matter if you use Orange, Red or Yellow, which tend to be sweeter, almost fruity. I would not suggest using Green, as they will be more bitter and change to color of the soup!
Are you watching your diet in a major way?!?!!? I had just under 1/3 cup of Heavy Whipping Cream leftover, probably about 3 TBS. That is not a ton of added calories in a whole pot of soup, but you can always substitute Fat Free Cream or Fat Free Half and Half. If you don’t do dairy, use a Coconut, Nut or Soy Version! The pureed onions add a natural creaminess, therefore you don’t need to add much cream. *The difference between Soup and Bisque is Bisque has Heavy Cream.
Simply Peel Garlic Cloves: Lay garlic under a large chefs knife with the flat side facing down. Smash. Garlic will pop right out!
One of the most simple substitutions: Stock/Broth. I, personally, adore Pacific and Imagine Brands. You can use Vegetable, Chicken, Mushroom, etc. Just know the flavor of the broth/stock will change the outcome of the soup. I chose Veggie…nice and light, to let the flavors of the fresh roasted veggies sing!
And last but not least, and of utmost importance: The Garnish. You can let your imagination soar. From Creamy (Sour Cream, Creme Fraiche, Greek Yogurt) to Cheesy (Feta,Goat, Cheddar, Monterey Jack, etc) to Spicy (Jalapeños, Hot Sauce, Pepperoni, etc) to Fresh (Lemon, Parsley, Basil, Rosemary, Mint, Chives, etc) to Nutty (Sesame Seeds, Pistachios, Pine Nuts, etc) to Simple (a drizzle of good EVOO, flavored or not). * Always Remember: You eat with your eyes first. Pretty food simply tastes better! Take the time to garnish. Adding just a smidgen of cheese at the end instead of to the entire pot of soup really helps cut fat and calories. You tend to use less!!!