Red Bell Pepper & Tomato Bisque Recipe

Oh my, let me just tell you how much I am loving my new cookbook, Everyday Detox by Megan Gilmore! This cookbook is full – I mean jam-packed full of some of the tastiest and healthiest recipes that I have ever come across. Last night I made Megan’s Red Bell Pepper & Tomato Bisque. It was divine!

Red Bell Pepper & Tomato Bisque

It wasn’t the quickest recipe to make, but it was easy. Because the vegetables need to simmer for 30 − 45 minutes it is not a fast to throw together diner. But like I said, it was easy to put together, and I think the recipe is pretty much fail-proof. Megan’s recipe calls for homemade almond milk. That is something that I do not have – in fact I have never made my own almond milk. My daughter Alyssa has, she says it is easy, but honestly, right now- I simply do not have the desire. I substituted the cup of almond milk with a cup of water. Megan suggested not using store-bought almond milk as it changes the flavor in a not pleasant way. The water worked fine.

Fall is coming quickly and this bisque is a perfect soup to add to your recipe collection!

Red Bell Pepper & Tomato Bisque Recipe

INGREDIENTS

  • 1 teaspoon coconut oil
  • 2 large carrots, chopped
  • 1 yellow onion, chopped
  • 1 (28 oz.) can organic chopped tomatoes
  • 1 cup water
  • 2 cloves garlic, diced (I used 3:))
  • 1 tablespoon dried basil (plus a pinch for garnish)
  • 1 1/2 teaspoons sea salt
  • 1 roasted red bell pepper, chopped
  • 1 cup homemade almond milk (I used one cup water)

DIRECTIONS

  1. Melt the coconut oil in a large stockpot over medium heat and sauté the carrots and onion until tender, about 10 minutes. Stir often. Red Bell Pepper & Tomato Bisque Recipe
  2. Add the tomatoes, water, garlic, basil, salt, and bell pepper and bring the soup to a boil. Lower the heat and cover, simmering for 30 to 45 minutes, until the vegetables are tender.Red Bell Pepper & Tomato Bisque Recipe
  3. Transfer the soup in batches to a high-speed blender and blend until very smooth. When blending hot liquids, be sure to remove the plastic cap from the blender lid and cover the opening with a clean dish towel to allow steam to escape and prevent burns.Red Bell Pepper & Tomato Bisque RecipeRed Bell Pepper & Tomato Bisque Recipe
  4. Return bisque to stock pot and heat over medium heat, stir in the almond milk (or water), and heat throughly. Adjust the seasoning to taste, if necessary, and serve warm.Red Bell Pepper & Tomato Bisque Recipe

Dish it up and Enjoy! So delicious and so good for you!

Red Bell Pepper and Tomato Bisque

And below is the printable version. Enjoy! It really is yummy!

Red Bell Pepper & Tomato Bisque Recipe
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Red Bell Pepper & Tomato Bisque Recipe

Ingredients

  • 1 teaspoon coconut oil
  • 2 large carrots, chopped
  • 1 yellow onion, chopped
  • 1 (28 oz.) can organic chopped tomatoes
  • 1 cup water
  • 2 cloves garlic, diced (I used 3:))
  • 1 tablespoon dried basil (plus a pinch for garnish)
  • 1 1/2 teaspoons sea salt
  • 1 Roasted Red Bell Pepper, chopped
  • 1 cup homemade Almond Milk (I used one cup water)

Instructions

  1. Melt the coconut oil in a large stockpot over medium heat and sauté the carrots and onion until tender, about 10 minutes. Stir often.
  2. Add the tomatoes, water, garlic, basil, salt, and bell pepper and bring the soup to a boil. Lower the heat and cover, simmering for 30 to 45 minutes, until the vegetables are tender.
  3. Transfer the soup in batches to a high-speed blender and blend until very smooth. When blending hot liquids, be sure to remove the plastic cap from the blender lid and cover the opening with a clean dish towel to allow steam to escape and prevent burns.
  4. Return bisque to stock pot and heat over medium heat, stir in the almond milk (or water), and heat throughly. Adjust the seasoning to taste, if necessary, and serve warm.
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8 Replies to “Red Bell Pepper & Tomato Bisque Recipe”

  1. I’ve been looking for a homemade healthy tomato soup recipe! I love that this one seems very healthy. I’m going to have to try it out! Pinning for later. 🙂

  2. That looks really good and so healthy. I like red bell peppers a lot.

  3. Yum! My youngest loves tomato soup and this sounds delicious. Pinning it now!

  4. I am 100% bookmarking this recipe it sounds divine and I will have to check out the cookbook too!
    http://www.fadedspring.co.uk

  5. This sounds amazing! I am so ready for the fall recipes!

  6. This looks so healthy and delicious. I love both peppers and tomatoes and I look forward to trying out your recipe which I’ve already filed in my digital recipe box. Thanks for sharing.

  7. Stacey, as soon as the weather changes, I begin to make soup. I love having it for dinner and lunch. Soup is the perfect comfort food as far as I am concerned. This recipe looks like something my family would really enjoy. Thanks for sharing the recipe

  8. How awesome. I’m going to adjust it a bit since I have a surplus of tomatoes and peppers in the garden. it will add a few more steps to prep the fresh veggies but I’m looking forward to it!

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