Roasted Red Pepper Tomato Bisque

Makes ~1 Quart

Ingredients:

• 4 tbsp butter
• 1 medium onion; chopped
• 1 medium carrot; chopped
• 1 tbsp flour
• 1 (28 oz) can whole plum tomatoes; drained
• 1 (12 oz) jar whole roasted red peppers; drained and chopped
• 1 ½ tsp dried thyme
• 1 tsp dried parsley
• 1 tsp paprika
• ½ tsp cayenne pepper
• 2 bay leaves
• 1 ¼ tsp garlic powder
• 3 cups vegetable stock
• ½ cup heavy cream
• ¼ tsp pepper, or to taste
• ½ tsp salt, or to taste
• Optional: fresh parsley for garnish; red pepper flakes for extra kick 

Directions:

1. Melt butter in a medium or large pot over medium heat. 

2. Add in chopped onion and carrot, saute until onion is slightly browned and stir in flour

                       

3. Mix in red peppers, tomatoes, thyme, parsley, bay leaves, and garlic powder

4. Add in vegetable stock and bring it to a simmer, simmer for 25-30 mins, stirring occasionally

5. Then let it cool slightly for about 30-45 mins. Remove bay leaves

6. Puree soup and pour it back in pot through strainer; discard solids

7. Heat over medium heat until simmering and stir in heavy cream

8. Sprinkle some red pepper flakes for a kick and this pairs perfectly with a grilled cheese sandwich