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.
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!