Creamy Roasted Red Pepper Bisque
This Creamy Roasted Red Pepper Bisque is a delightful soup inspired by a charming wedding at Pinehurst Resort in North Carolina. The vibrant, roasted red peppers blend with aromatic vegetables, fragrant garlic, and a hint of tang from chevre cheese, creating a velvety texture that's both comforting and sophisticated. Perfect as a starter for an elegant dinner or enjoyed solo on a chilly evening, this bisque embodies the warm memories of its origin and is sure to become a favorite in your kitchen. Serve it garnished with a drizzle of cream or a sprinkle of fresh herbs for an added touch.
N/A
Servings
112.5
Calories
13
Ingredients
Ingredients
Roasted Red Peppers
3 ounces (peeled and seeded)
Yellow Onions
2 ounces (large dice)
Celery
1 ounce (large dice)
Leek
1 ounce (sliced and rinsed)
Garlic
1/2 tablespoon (chopped)
Tomato Paste
1 tablespoon (none)
Chicken Stock
3 cups (none)
Heavy Cream
1/8 quart (none)
Clarified Butter
1/2 tablespoon (melted)
Chevre Cheese
1/2 ounce (crumbled)
Roux
1/8 lb (none)
Salt
to taste (none)
White Pepper
to taste (none)
Instructions
1
In a large pot, melt the clarified butter over medium heat.
2
Add the diced celery, onion, leeks, and chopped garlic to the pot. Sauté until the vegetables are tender and aromatic, approximately 5-7 minutes.
3
Stir in the roasted red peppers and tomato paste, cooking for another 2-3 minutes to release their flavors.
4
Introduce the roux into the pot, mixing thoroughly until combined and warm, roughly 2 minutes.
5
Gradually pour in the chicken stock while whisking continuously to prevent lumps from forming. Increase the heat until the soup reaches a gentle boil.
6
Once boiling, reduce the heat to a simmer and let it cook until the roasted red peppers have fully softened, approximately 15-20 minutes.
7
Stir in the heavy cream and crumbled chevre cheese. Allow the mixture to return to a gentle boil and then remove from heat.
8
Carefully transfer the soup in batches to a blender or use an immersion blender, and puree until smooth and creamy.
9
If desired, strain the bisque through a china cap for an ultra-smooth texture. Adjust seasoning with salt and white pepper to taste.
10
Serve hot, garnished with a drizzle of heavy cream or fresh herbs, if desired.
Nutrition Information
7g
Fat
10g
Carbs
3g
Protein
1.25g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the inspiration behind this Creamy Roasted Red Pepper Bisque?
This recipe was inspired by a charming wedding held at the Pinehurst Resort in North Carolina.
What are the primary ingredients that give this bisque its flavor?
The main flavors come from roasted red peppers, aromatic vegetables like leeks and onions, garlic, and tangy chevre cheese.
How should the roasted red peppers be prepared?
The roasted red peppers should be peeled and seeded before being added to the soup.
What type of fat is used to sauté the vegetables?
The recipe calls for clarified butter to sauté the celery, onions, leeks, and garlic.
Which aromatic vegetables are included in the base?
The base includes yellow onions, celery, leeks, and chopped garlic.
How is the bisque thickened?
The soup is thickened using a roux, which is stirred into the vegetable and pepper mixture before adding the stock.
What kind of stock is used for this recipe?
The recipe uses 3 cups of chicken stock.
Is this recipe considered vegetarian?
While tagged as vegetarian in some contexts, the recipe specifically lists chicken stock as an ingredient; for a strict vegetarian version, vegetable stock should be substituted.
What gives the bisque its creamy and tangy finish?
The addition of heavy cream and crumbled chevre (goat) cheese creates the signature creamy texture and tangy flavor.
How do I ensure the bisque is smooth?
You can use a standard blender in batches or an immersion blender to puree the soup until it is smooth.
Is there an extra step for an ultra-smooth texture?
Yes, for a professional, ultra-smooth finish, you can strain the bisque through a china cap after blending.
What seasonings are used in this bisque?
The soup is seasoned to taste with salt and white pepper.
How many calories are in a serving of this bisque?
Each serving contains approximately 112.5 calories.
What is the fat content of the recipe?
There are 7 grams of fat per serving.
How many carbohydrates are in this soup?
There are 10 grams of carbohydrates per serving.
How much protein does this bisque provide?
This bisque provides 3 grams of protein per serving.
Does this soup contain fiber?
Yes, it contains approximately 1.25 grams of fiber per serving.
How long should the vegetables sauté?
Sauté the celery, onion, leeks, and garlic for approximately 5 to 7 minutes until tender.
What is the role of tomato paste in this recipe?
The tomato paste is cooked for 2 to 3 minutes with the peppers to deepen the flavor and color of the bisque.
How long should the soup simmer?
Once the stock is added and brought to a boil, reduce the heat and simmer for 15 to 20 minutes.
What are some recommended garnishes?
The bisque can be garnished with a drizzle of heavy cream or a sprinkle of fresh herbs.
How many ingredients are required in total?
There are 13 total ingredients used in this recipe.
What is the suggested serving temperature?
This bisque should be served hot.
Can I use yellow onions for this recipe?
Yes, the recipe specifically calls for 2 ounces of large-diced yellow onions.
What type of cheese is chevre?
Chevre is a goat milk cheese that provides a distinct tanginess to the soup.
Why whisk the stock in gradually?
Gradually whisking in the chicken stock helps prevent lumps from forming with the roux.
What are the tags associated with this recipe?
The tags include soup, bisque, comfort food, peppers, creamy, gourmet, and elegant.
How much heavy cream is needed?
The recipe requires 1/8 quart of heavy cream.
Is this bisque difficult to make?
No, it is tagged as an 'easy' recipe, making it accessible for home cooks.
What is the recommended size for the vegetable dice?
The onions and celery should be cut into a large dice for the initial sautéing phase.