Roasted Red Pepper Tomato Bisque

Warm,creamy, and perfect for cold weather! Also a great way to get veggies into your meal, even if you don't like some of them!

In a large stock pot , melt 3 tbsp of butter.

Add onion , celery , and garlic.

Over medium heat , cook till soft and translucent.

Add tomatoes and roasted red pepper , bring to boil , reduce heat to low.

Simmer for 20-30 minutes , stirring occasionally.

Add stock and whipping cream , stir to combine.

In small increments , puree till mostly smooth.

In another pot , place pureed soup and heat on low till all of the mixture has been pureed.

Or , if you want to keep it to one dish , place pureed soup in original pot.

Enjoy ! this soup freezes well , so feel free to double the recipe for another night ! we like to top with croutons !.

yellow onion, celery ribs, garlic cloves, fire-roasted tomatoes, roasted red pepper, unsalted butter, heavy whipping cream, chicken stock