Go Back
–+ servings
several bowls of red pepper bisque on a table, topped with bacon bits

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 
US Customary - Metric

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