Roasted Yellow Pear Tomato Yellow Pepper And Basil Bisque Recipe

Name: Roasted Yellow Pear Tomato Yellow Pepper And Basil Bisque
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: Serves 1 or more
Ingredients: 1 pound yellow pear tomatoes; Yellow Pepper; 3 tablespoons olive oil; Dried Oregano; Salt And Pepper; 1 small chopped onion; 2 cloves minced garlic; Vegetable Broth; Heavy Cream; 2 tablespoons dry sherry (optional); Fresh Basil; 1 ½ teaspoons salt; ½ teaspoon black pepper + extra for seasoning; French Baguette; Goat Cheese

Indulge in this vibrant and creamy Roasted Yellow Pear Tomato & Yellow Pepper Basil Bisque! Made with sweet yellow pear tomatoes (or substitute!), this soup is bursting with fresh, summery flavors. Easy to follow instructions guide you to a beautiful, pale yellow soup that's both sweet and savory. Perfect for a light lunch or elegant dinner party. Garnish with toasted baguette and goat cheese for an extra touch of deliciousness. Find yellow pear tomatoes at Whole Foods or your local farmers market – it's worth the search!

Prep Time 20 mins

Cook Time 50 mins

Calories 236.6 kcal

Protein 5g

Rating 5.0 (1 Reviews)

Roasted Yellow Pear Tomato Yellow Pepper And Basil Bisque

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Roasted Yellow Pear Tomato Yellow Pepper And Basil Bisque

1 pound yellow pear tomatoes
Yellow Pepper
3 tablespoons olive oil
Dried Oregano
Salt And Pepper
1 small chopped onion
2 cloves minced garlic
Vegetable Broth
Heavy Cream
2 tablespoons dry sherry (optional)
Fresh Basil
1 ½ teaspoons salt
½ teaspoon black pepper + extra for seasoning
French Baguette
Goat Cheese

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How to Make Roasted Yellow Pear Tomato Yellow Pepper And Basil Bisque

Preheat oven to 400°F (200°C).
Prepare the tomatoes and peppers: Wash 1 pound yellow pear tomatoes and 1 large yellow bell pepper. Halve the pepper and remove seeds.
Toss vegetables: In a bowl, combine the tomatoes and pepper halves with 2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon dried oregano. Toss gently to coat.
Roast vegetables: Spread the vegetables on a parchment-lined baking sheet. Roast for 15-20 minutes, or until peppers soften and begin to brown, and tomatoes start to burst.
Prepare the broth base: While vegetables roast, heat 1 tablespoon olive oil in a large pot over medium heat. Add 2 cloves minced garlic and 1 small chopped onion. Sauté for 5 minutes, until softened.
Add tomatoes and broth: Add the roasted tomatoes to the pot. Stir in 4 cups vegetable broth (or chicken broth) and 2 tablespoons dry sherry (optional).
Peel and add peppers: Place the roasted pepper halves in a bowl, cover with plastic wrap, and let sit for 10 minutes. The skins should peel off easily. Roughly chop the peppers and add them to the soup.
Blend the soup: Using an immersion blender, puree the soup until smooth (or transfer to a regular blender in batches). Leave some texture if desired.
Season and finish: Return the soup to the pot (if using a regular blender). Season with salt and pepper to taste. Add 1 cup heavy cream (or coconut cream for vegan option). Heat over medium heat until warmed through.
Garnish and serve: Just before serving, stir in 2 tablespoons chopped fresh basil. Season with freshly ground black pepper. Garnish with a toasted baguette slice topped with goat cheese, and enjoy!