Monday, October 7, 2013

Roasted Red Pepper Bisque -- #PepperParty Recipe 2

Hey everyone, it's day 2 of our #PepperParty recipes. In case you haven't been following along, I am joining with other bloggers for a virtual Pepper Party, sponsored by Divemex peppers!

To everyone who joined our Twitter Party the other night--thanks so much! It was so much fun! I could hardly keep up with all the awesome pepper tweets, and we made #pepperparty trend pretty dang quick. Very cool :)

Divemex knows their stuff when it comes to peppers. From Divemex: "The growers of Divemex specialize in greenhouse grown peppers  in state of the art facilities that facilitate the production of the highest  quality peppers in some of the safest facilities anywhere.  But most  importantly, as a Fair Trade Certified company, they have  an unwavering commitment to social responsibility that includes support for  families of their workers, health care for all employees and a child-free  environment." Go ahead and show them some love on Facebook!

Today's prize is pretty bomb: a Wusthof Classic 8” Chef’s Knife - $190 Value. Scroll down to the Raffecopter and check it out!

It's been a super insane week while I try to spend as much time as I can with Cory (he leaves for Austin before I do), plan for the move, and start to pack my stuff while freaking out about every little thing. And, while I knew I wanted to make a bisque, I didn't have TIME to do it until today. So I did it all, bought ingredients, cooked, photographed. Today. Obviously it was raining so I did what I could with natural light. I apologize if my pictures are lousy, I didn't have time to edit them either. Basically, right now my main focus has been to try to save money for my trip. Friends have been great with giving me side work and extra jobs to do for money, but most of my free time is being taken up by trying to earn said money. I'm so so grateful, it just leaves little room for cooking!

But--I did it. And I'm glad I did. This soup is pretty great!

Since my Roasted Red Pepper Soup from and earlier post got so much amazing feedback, I thought I'd up the ante and edit it a bit--now there's more vegetables, and I've upgraded it to a bisque rather than a soup. The results? Pretty incredible. This soup is great with a big ol' slab of crusty bread, a grilled cheese, or just sipped on its own.

Before turning to my recipe, here are the links to the recipes from the  other Pepper Party bloggers today.

Stuffed Bell Peppers with Chicken and Cheddar by Cook the Story
Roasted Red Pepper Hummus by What Jew Wanna Eat
Curried Cashew Pepper Patties {gluten free} by Chocolate & Carrots
Roasted Red Pepper and Onion Dip by Juanita’s Cocina
Sweet Pepper-Masa Cake by Culinary Adventures with Camilla
Breakfast Casserole by Mother Thyme
Onions and Peppers Naan Pizzas by poet in the pantry
Steak Fajitas with Drunken Peppers by Cravings of a Lunatic
Chile-Red Pepper & Ginger Soy Beef Lettuce Cups by White Lights on Wednesday
Moroccan Style Stuffed Peppers by Frugal Antics of a Harried Homemaker
Souffleed Green Peppers by Jane’s Adventures in Dinner
Cheesy Polenta Stuffed Peppers by Cooking In Stilettos
Homemade Sofrito by Food Snob 2.0
Roasted Red Pepper Cheesy Corn Cakes from It’s Yummi!
Spinach, Pepper, Mushroom and Tomato Frittata by Take A Bite Out of Boca
Roasted Red Pepper Bisque by Quarter Life (Crisis) Cuisine
Mini Asian Vegetable Pizzas by Mom’s Test Kitchen
Blue Cheese Pepper Poppers by {i love} my disorganized life
Goat Cheese with Bell Pepper Spread by The Redhead Baker
Sweet and Sour Chicken and Bell Peppers by Daily Dish Recipes

Roasted Red Pepper Bisque

  • 2 large red peppers
  • 1 small orange pepper, diced
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 head garlic
  • 1 small onion
  • 2 tbs tomato paste
  • 1 can petite diced tomatoes
  • 2 cups chicken broth (or vegetable if you'd like to go vegetarian)
  • 1 tbs sherry vinegar
  • 1 tbs sriracha
  • 1/2 cup light cream
  • 2+ tbs olive oil
  • crushed red pepper
  • salt and pepper

-Prick holes in red peppers and rub with olive oil and place on a baking sheet. Cut off the top of the garlic so that tops of cloves are exposed but still hold together. Drizzle garlic with olive oil and cover with tin foil and place on baking sheet. Place baking sheet in an oven heated to 400 degrees F and bake for about 20 minutes, turning peppers halfway, or until peppers begin to blister.

-Meanwhile, over medium heat, heat 2 tbs olive oil in a saucepan and add the onion, celery, orange pepper, carrots, and crushed red pepper. Cook until onion is translucent.  Stir in tomato paste, then add the tomatoes, sriracha, and vinegar.

-When peppers are fully cooked, let cool until safe to touch and peel off skin and discard seeds. Add to the pot, along with the garlic (which you can get out simply by squeezing it). Add the chicken broth and let simmer for about five minutes.

-Puree with an immersion blender or in batches in a standing blender. Add cream. Cook a few more minutes over medium heat, then serve.

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  1. Way to still have time to make soup while getting ready for a move! I always leave the kitchen for the last room to pack up :)

  2. I was just thinking about making a roasted pepper soup and now I'm pretty convinced I need to!! Good luck with the move! :)


  3. It's ALMOST soup time here. I will definitely give this a try soon! Thanks for sharing with the #PepperParty.

  4. The soup looks lovely -- good luck with getting ready for your move!

  5. I love red pepper bisque! And I love that you were able to do this all ion one day- you rock, girl! I've absolutely been there, lol. This looks incredible, you'd never know you were trying to do it all at once.

  6. It's finally soup weather in Texas- in the 80s! Love the Sriracha in there!

  7. Moving is always crazy so I am amazed you are able to get anything else done! This bisque looks fabulous. Super gourmet. And the photos are gorgeous!!

  8. I never popped in to say congrats on the move and best of luck! This is very exciting and I can't wait to read about this new adventure. Moving is insane but once it is said and done you'll be so happy. Great bisque btw, I love working with peppers because they make everything shine!