Soup Season: Comfort in Every Bowl

Roasted Tomato & Red Pepper Bisque

As the heart of winter settles in, there’s nothing more comforting than a pot of homemade soup simmering on the stove. This Roasted Tomato & Red Pepper Bisque is rich, cozy, and full of deep, roasted flavour — the kind of simple, nourishing recipe that makes January meals feel extra special.

Prep Time

15 minutes

Cook Time

45 minutes

Serves

4–6

Ingredients

• 2 lbs ripe tomatoes (Roma or vine-ripened), halved

• 2 red bell peppers, halved and seeded

• 1 medium yellow onion, quartered

• 4 cloves garlic, peeled

• 3 tbsp olive oil

• Salt and freshly ground black pepper, to taste

• 1 tsp smoked paprika

• 1 tsp dried thyme (or 1 tbsp fresh)

• ½ tsp chili flakes (optional, for heat)

• 4 cups vegetable or chicken stock

• ½ cup heavy cream or coconut milk (optional, for creaminess)

• 1 tsp sugar or honey (optional, to balance acidity)

• Fresh basil or parsley, for garnish

Instructions

1. Roast the Vegetables
Preheat oven to 400°F (200°C). Arrange tomatoes, red peppers, onion, and garlic on a large baking sheet or roasting pan. Drizzle with olive oil and season generously with salt and pepper. Roast for 35–40 minutes, until vegetables are soft and lightly caramelized.

2. Blend the Base
Transfer the roasted vegetables (including any juices) to a blender or use an immersion blender directly in the roasting vessel if safe to do so. Blend until smooth.

3. Simmer the Soup
Pour the blended mixture into a Staub or Le Creuset Dutch oven set over medium heat. Stir in smoked paprika, thyme, and chili flakes. Add stock and bring to a gentle simmer. Cook for 10–15 minutes, stirring occasionally.

4. Finish & Season
Reduce heat to low and stir in cream or coconut milk if using. Taste and adjust seasoning with salt, pepper, and a touch of sugar or honey if needed.

5. Serve
Ladle into bowls and garnish with fresh herbs. Serve warm with crusty bread, grilled cheese, or a simple side salad.

From the Heart Tips

• Use a sharp chef’s knife and sturdy cutting board to make prep quick and easy.

• Add warmth and depth with Kanel spices like smoked paprika or chili flakes.

• This soup stores beautifully — refrigerate for up to 4 days or freeze for future cozy meals.

A simple recipe, a warm kitchen, and a comforting bowl — just the way winter meals should be.