Roasted Red Pepper and Tomato Bisque

In my quest to take advantage of the last of the great summer peppers and tomatoes, I concocted this delicious soup last night.  But don't let this just be a summer soup -- I've included substitutions so you can make it all year long.

In a soup pot, saute 1 large onion that's roughly chopped with 10 large cloves of garlic that are smashed.  Sprinkle with a pinch of salt so they release their juices.

Once they've turned translucent, add:

4-5 large seasonal beefsteak tomatoes with the core removed and seeds squeezed out.
(If it's not tomato season, use one 28 ounce can of peeled whole tomatoes instead -- drain off the juice before using the tomatoes) AND

3 large red peppers, roasted, peeled and seeds removed OR 1 16 ounce jar of roasted red peppers, drained.

Sprinkle with another pinch or two of salt and let them simmer over medium-low heat until they release some of their juices. 

When this is bubbling, add 32 ounces of vegetable broth (if using store bought, buy a low sodium version if at all possible).

Add 1/2 tsp. fresh cracked black pepper and 2 tsps. thyme leaves.

Bring this to a low boil, cover the pot, and let it simmer for 20 minutes on a low heat.

Then using a blender or immersion mixer, puree the soup until it's smooth.  Keep it on a low heat and add 1/2 cup of half-and-half or for a richer version, cream.  Simmer this uncovered over low heat, not allowing it to boil, until it reaches your desired consistency. 

Optional -- after adding the cream, put in a pinch of red chili flakes for just a touch of heat.

This is a great update on tomato soup with a grilled cheese sandwich, and if you reduced it until it's really thick, it could even be a delicious sauce for poultry, pork, fish or seafood.