Roasted Red Pepper and Tomato Bisque by RuchisKitchen

– 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