Smoky Roasted Red Pepper Bisque (video)

several bowls of red pepper bisque on a table, topped with bacon bits

You’ll love this creamy and smoky roasted red pepper bisque recipe from the very first bite! It’s one of my new favorites! This creamy bisque is made with easy, oven-roasted red bell peppers, which add tons of great flavor and sweetness. I use smoked bacon along with smoked paprika to add lots of smoky flavor. For serving the soup, I love to top it with bacon bits and grated parmesan cheese for even more flavor and serve it with toasted baguette on the side. This easy bisque recipe is bound to become a favorite for lunch or dinner!

Watch Roasted Pepper Bisque Tutorial

Watch my YouTube video tutorial for step-by-step instructions on how to make this creamy and delicious roasted red pepper bisque! It’s a quick and easy recipe! Want to stay up to date on the latest recipes? Make sure to subscribe to my website emailing list and my YouTube channel and turn on notifications.

Ingredients for Smoky & Creamy Pepper Bisque

This easy pepper bisque is made with staple pantry ingredients and nothing too complicated! Here are the main ingredients you’ll need for the recipe; you can find the full list in the recipe card below.

  • Smoked Bacon: this is key for adding lots of smoky bacon flavor!
  • Smoked Paprika: one of my favorite spices. This also adds lots of smoky flavor.
  • Sweet Red Bell Peppers: use large, firm peppers for best results. If you don’t have fresh peppers, canned roasted peppers will work in a pinch.
  • Whole Milk: I recommend using regular milk for this recipe. You can replace some of the milk with cream to make a richer bisque.
  • Onions, Carrots, Celery: I use a classic mirepoix mixture for making the soup base.
  • Chicken Broth: makes the bisque even more flavorful and richer tasting. You can also use vegetable broth.
  • Parmesan Cheese: add some grated cheese into the bisque and reserve some for adding on top.
various ingredients for soup on a table, including bell pepper, cheese and herbs

Supplies & Tools

Need some supplies or tools to make this roasted red pepper bisque at home? You can get them online on Amazon here (Amazon Affiliate Links):

  • Immersion Blender: this handy blender can be immersed into liquids and soups to create creamy, pureed foods. You can also use a regular blender.
  • Smoked Paprika: I use this brand of the spice in my kitchen.
  • Large Soup Pot: you’ll get tons of use out of this large and versatile pot!
  • Epicurean Cutting Boards: these are my favorite cutting boards because I can put them into the dishwasher.
  • Celtic Sea Salt: my favorite salt! This natural sea salt is delicious and not super salty.

Roasting the Red Bell Peppers

The main flavor component in this creamy bisque is the roasted red bell peppers! You’ve probably seen canned roasted peppers in your grocery store but it’s super easy to make roasted peppers at home. Start the recipe with these first.

  1. Preheat the oven to 450F. Line a large baking sheet with parchment paper or a silicone mat. Wash the bell peppers, then split them in half and scoop out the seeds and white pith. Section the pepper halves into smaller pieces.
  2. Spread the sectioned peppers on the baking sheet. Drizzle the peppers generously with oil and season with salt and pepper.
  3. Roast the peppers, uncovered, for 30 to 35 minutes, until they’re nicely charred and softened. Turn the peppers halfway through.

That’s it! Super simple and easy!

a bowl of red pepper soup topped with bacon bits and herbs

How to Make Roasted Red Pepper Bisque

While the peppers are roasting in the oven, you can get started on the rest of the recipe.

  1. Heat a large soup pot over medium heat and add the bacon slices first. Render the bacon until it’s browned and crispy, then remove it onto a plate lined with paper towels and set aside.
  2. Into the bacon fat, add the butter and allow it to melt. Next, add the onion, carrot and celery and sauté the mixture for 7 to 9 minutes, until the onion is softened.
  3. Next, add in the garlic and the herbs and spices: salt, black pepper, paprika, basil, oregano, thyme, and rosemary. Also, add the ketchup, then mix everything together.
  4. Pour in the chicken broth, add the cubed sweet potatoes, cover the pot with a lid and bring the soup to a boil over high heat. Reduce the heat to medium and simmer for about 15 to 20 minutes, until the potatoes are fork tender.

Blending it Together!

When the peppers are roasted and the soup base is ready, it’s time to get the roasted red pepper bisque blended together.

  1. Add the roasted peppers into the soup and remove it from heat. Use an immersion blender, or a regular blender, and puree the soup until it’s smooth, creamy and clump free. If using a regular blender, you may need to do this in batches.
  2. Return the pepper bisque to the stove, add the milk, and heat the bisque over medium heat until it’s steaming hot. If you want a richer bisque, replace 1 cup of milk with cream. Don’t boil.
  3. Add about a cup of grated parmesan cheese and fresh chopped parsley. Stir until the cheese is melted.
several bowls of pepper bisque on a table with bread and herbs

Serving Suggestions

And that’s it! The roasted red pepper bisque is ready to be enjoyed. Chop the rendered bacon into small bites and sprinkle some over each bowl of bisque. I also like to sprinkle more grated parmesan cheese and fresh parsley over the top.

Serve the bisque with toasted baguette on the side. It’s great for dipping into the bisque, too!

Common Recipe Questions

How can I make a vegan version of this bisque?

This is a great recipe to convert into a vegetarian bisque. Simply omit the bacon and use a plant-based butter or avocado oil instead. Replace the regular milk with cashew, almond or oat cream. There are some great vegan parmesan cheeses available, too!

Can I freeze this pepper bisque?

Yes, this is a great soup to freeze for later! Simply allow the soup to cool down completely, then pour into freezer-friendly containers (usually soft plastic or silicon) and freeze upright. It will keep well for up to 3 months. Defrost the bisque in the refrigerator overnight, then reheat on the stovetop.

a close up of a bowl of roasted red pepper bisque

More Recipes!

Enjoyed this easy and delicious roasted red pepper bisque? Check out some of my other soup recipes you’re sure to enjoy!

  • Smoky Chicken Gnocchi Soup – the ultimate creamy comfort soup recipe, with pillow-y gnocchi, bacon bits and chicken. My favorite version of this classic soup!
  • Bacon Butternut Bisque – another classic bisque recipe, this one made with butternut squash and topped with bacon bits and corn!
  • Creamy Crab Bisque – this seafood bisque is one my favorites! A creamy crab bisque with corn, crab meat, bacon bits and white wine.
  • Italian Minestrone Soup – a hearty version of this classic soup made with Italian sausage, zucchini, pasta, beans and more.

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Smoky Roasted Red Pepper Bisque Recipe (video)

10 mins prep + 40 mins cook
6 servings
Easy, creamy and delicious smoky roasted red pepper bisque, topped with bacon bits and parmesan cheese. The best easy pepper soup!

Equipment

  • impression blender or regular blender

Ingredients 

For Roasted Peppers:

  • 3 large sweet red bell peppers
  • 2 tbsp avocado or olive oil
  • salt and ground black pepper

For Red Pepper Bisque:

  • 6 slices smoked bacon
  • 2 tbsp salted butter
  • 1 large sweet onion, diced
  • 2 large carrots, diced
  • 1 large celery stick, diced
  • 6 garlic cloves, sliced
  • 1 1/2 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tbsp fresh thyme
  • 1 tbsp chopped fresh rosemary
  • 1/;4 cup ketchup, or tomato sauce
  • 1 large sweet potatoes, peeled and cubed
  • 6 cups chicken broth, or vegetable broth
  • 3 cups whole milk
  • 1 cup grated parmesan cheese
  • 1/4 cup fresh parsley, chopped

For Serving:

  • grated parmesan cheese
  • toasted baguette

Instructions

  • Watch my YouTube video tutorial for step-by-step instructions, too! You can find the video at the top of the page.

Roasting the Peppers:

  • Preheat the oven to 450F. Line a large baking sheet with parchment paper or a silicone mat. Wash the bell peppers, then split them in half and scoop out the seeds and white pith. Section the pepper halves into smaller sections.
  • Spread the sectioned peppers on the baking sheet. Drizzle the peppers generously with oil and season with salt and pepper.
  • Roast the peppers, uncovered, for 30 to 35 minutes, until they’re nicely charred and softened. Turn the peppers halfway through.

Making the Soup Base:

  • Meanwhile, prepare the soup. Heat a large soup pot over medium heat and add the bacon slices first. Render the bacon until it’s browned and crispy, then remove it onto a plate lined with paper towels and set aside.
  • Into the bacon fat, add the butter and allow it to melt. Next, add the onion, carrot and celery and sauté the mixture for 7 to 9 minutes, until the onion is softened.
  • Next, add in the garlic and the herbs and spices: salt, black pepper, paprika, basil, oregano, thyme, and rosemary. Also, add the ketchup, then mix everything together.
  • Pour in the chicken broth, add the cubed sweet potatoes, cover the pot with a lid and bring the soup to a boil over high heat. Reduce the heat to medium and simmer for about 15 to 20 minutes, until the potatoes are fork tender.

Blending the Bisque:

  • Add the roasted peppers into the soup and remove it from heat. Use an immersion blender, or a regular blender, and puree the soup until it’s smooth, creamy and clump free. If using a regular blender, you may need to do this in batches.
  • Return the pepper bisque to the stove, add the milk, and heat the bisque over medium heat until it’s steaming hot. If you want a richer bisque, replace 1 cup of milk with cream. Don’t boil, just bring to a light simmer.
  • Add about a cup of grated parmesan cheese and fresh chopped parsley. Stir until the cheese is melted.

Serving Suggestions:

  • And that’s it! The roasted red pepper bisque is ready to be enjoyed. Chop the rendered bacon into small bites and sprinkle some over each bowl of bisque. I also like to sprinkle more grated parmesan cheese and fresh parsley over the top.
  • Serve the bisque with toasted baguette on the side. It’s great for dipping into the bisque, too!

Nutrition

Calories: 436kcal | Carbohydrates: 33g | Protein: 17g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 2458mg | Potassium: 967mg | Fiber: 5g | Sugar: 18g | Vitamin A: 13832IU | Vitamin C: 133mg | Calcium: 404mg | Iron: 2mg