Roasted Red Pepper Tomato Bisque with Basil Croutons and a Drizzle of Chili Oil

Ingredients

• •4 large red bell peppers, roasted, peeled, and seeds removed
• •2 tablespoons olive oil
• •1 medium yellow onion, diced
• •3 cloves garlic, minced
• •4 cups canned diced tomatoes
• •3 cups vegetable stock
• •1 teaspoon smoked paprika
• •1 teaspoon dried thyme
• •1/2 cup heavy cream
• •Salt to taste
• •Black pepper to taste
• •1 baguette, cubed
• •3 tablespoons butter
• •2 tablespoons fresh basil, finely chopped
• •2 tablespoons chili oil

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   Roast the red peppers over a gas flame or under a broiler until charred on all sides. Place in a bowl, cover with plastic wrap, and let steam for 15 minutes. Peel and remove seeds.

3. 3

   In a large pot, heat olive oil over medium heat. Add diced onion and garlic. Sauté until softened and fragrant, about 5 minutes.

4. 4

   Add roasted red peppers, canned tomatoes with their juice, vegetable stock, smoked paprika, and dried thyme. Bring to a boil, then reduce the heat and let the soup simmer for 20 minutes.

5. 5

   While the soup is simmering, prepare the croutons. Toss cubed baguette with melted butter and chopped fresh basil. Spread onto a baking sheet and toast in the oven until golden, about 8-10 minutes.

6. 6

   Using an immersion blender, blend the soup until smooth. Stir in heavy cream and season with salt and black pepper to taste.

7. 7

   Ladle soup into bowls. Top with basil croutons and drizzle with chili oil before serving.