Roasted Red Pepper and Tomato Bisque by RuchisKitchen

tomatoes, red bell pepper, garlic, oil, salt, black peppercorns, bay leaf, onion, carrots, zucchini, tomato puree, red chili flakes, dried rosemary, dried thyme, basil, vegetable stock, tamari, brown sugar, cashew cream, roasted chickpeas

Prep Time: 10 min
Cook Time: 15 min
Total Time: 55 min

Category:

– 6 medium Tomatoes (rinsed and halved)
– 1 large Red Bell Pepper (de-seeded and cut into large chunks)
– 3 cloves of Garlic
– 2 tablespoons Avocado Oil
– 1/3 teaspoon Salt
– 1/3 teaspoon Coarsely crushed black peppercorns
– 1 1/2 tablespoons Avocado Oil
– 2 – Bay leaves
– 1 medium Onion (peeled, rinsed, and chopped)
– 1 cups Carrots (roughly chopped)
– 1 cup Zucchini (peeled, rinsed, and chopped)
– 13/4 cups Tomato puree
– 3/4 teaspoon Crushed red chili flakes
– 1/2 teaspoon Dried Rosemary
– 1/2 teaspoon Dried Thyme
– Salt to taste
– 6-7 tablespoons Fresh Basil leaves (rinsed and chopped)
– 2 cups Vegetable Stock
– 1 teaspoon Tamari
– 3/4 tablespoon Brown sugar
– Cashew Cream
– Fresh Basil leaves
– Roasted Chickpeas

Prep Time: 10 min
Cook Time: 15 min
Total Time: 55 min

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