Roasted Red Pepper Bisque with Basil Pesto Crostini

Ingredients

• •4 large red bell peppers, roasted and peeled
• •2 tablespoons olive oil
• •1 medium onion, diced
• •3 garlic cloves, minced
• •1 cup vegetable broth
• •1 cup heavy cream
• •1 teaspoon smoked paprika
• •Salt and pepper to taste
• •1 baguette, sliced into 12 rounds
• •1/2 cup basil pesto
• •1/4 cup grated Parmesan cheese

Instructions

1. 1

   Preheat your oven to 450°F (232°C). Place the red bell peppers on a baking sheet and roast for 25-30 minutes, turning occasionally, until the skins are charred and blistered.

2. 2

   Remove the peppers from the oven and transfer them to a sealed container or cover with aluminum foil. Let them steam for 10-15 minutes to loosen the skins.

3. 3

   Peel the skins off the peppers, remove the stems and seeds, and set the roasted peppers aside.

4. 4

   In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

5. 5

   Add the minced garlic and cook for another 1-2 minutes until fragrant.

6. 6

   Stir in the roasted red peppers, vegetable broth, smoked paprika, and a pinch of salt and pepper. Bring the mixture to a gentle simmer and cook for 10 minutes.

7. 7

   Using an immersion blender or a countertop blender, carefully puree the soup until smooth and velvety. Return the soup to the pot if using a countertop blender.

8. 8

   Stir in the heavy cream and adjust seasoning with additional salt and pepper as needed. Keep the soup warm over low heat.

9. 9

   For the crostini, preheat your oven’s broiler. Arrange the baguette slices on a baking sheet and lightly toast under the broiler for 1-2 minutes on each side until golden brown.

10. 10

    Spread a generous layer of basil pesto on each toasted baguette slice and sprinkle with grated Parmesan cheese.

11. 11

    Serve the warm bisque in bowls with basil pesto crostini on the side. Garnish the soup with a drizzle of olive oil or a sprinkle of smoked paprika if desired.