Roasted Red Pepper Bisque

Ingredients

- 4 red bell peppers

- 4 roma tomatoes

- 2 tbsp olive oil

- salt

- pepper

- 2 tbsp butter

- 1 medium yellow onion

- 3 cloves garlic

- 2 shallots

- 3 qt vegetable stock

- 1 cup cream or half and half

Preparation

Preheat oven to 350 degrees.

1. Roast peppers and tomatoes: cut peppers in half and remove stems and seeds. rub with olive oil, salt, and pepper. Place halves, skin-side-up, on a baking sheet. Slice tomatoes, rub with olive oil, salt and pepper, and place slices on another baking sheet. Bake for 20-30 minutes, or until they start to shrivel. Tomatoes will be done 5-10 minutes before peppers.

2. Meanwhile, dice onion, shallots, and garlic. Heat 2 tbsp butter in a large soup pot. Saute onion, shallots, and garlic with a big pinch of salt in the butter until they are soft and translucent. Add stock. Let simmer for 10 minutes.

3. When peppers and tomatoes are roasted, add them to the pot. Cut peppers and tomatoes into chunks before adding them if you need smaller pieces for blending. Allow everything to simmer for 15-20 minutes. Add cream.

4. Blend however much you wish!