Hawaii Mom Blog: Roasted Pepper Bisque Recipe




August 23, 2021

Roasted Pepper Bisque Recipe


A few months ago I was fortunate to receive a variety of fresh produce from Sensei Farms.  I received Lanai Sweet Peppers and Orange Bell Peppers, so with the suggestion of Na`au's Chef Brian, I made a Roasted Pepper Bisque.

Roasted Pepper Bisque:

  • 4-5 red or orange bell peppers
  • 1 medium onion, diced
  • 2 cloves garlic, chopped
  • 4 T butter
  • 4 T flour
  • 1 32oz box of chicken stock
  • pinch thyme
  • 1 bay leaf, crushed
  • 1/4 c heavy cream
  • salt, to taste
  • pepper, to taste
  • On a sheet pan, broil peppers and make sure they are charred all the way around
  • Once broiled, place peppers in a bowl and cover with plastic wrap to steam, for approximately 10 minutes
  • Rub off black char, making sure not to rinse off (black flecks are okay).
  • Remove stems and cut out seeds; set peppers aside.
  • In a large stock pot, sweat onions and garlic in butter until translucent.
  • Add flour little by little, stirring continuously for 5 minutes, until the mixture becomes the consistency of wet sand
  • Add in chicken stock, thyme, and bay leaf, and simmer for 5 minutes
  • Add in bell peppers.
  • Take out bay leaf, and pour contents into a blender.  Blend until smooth.
  • Return to pot.
  • In a separate sauce pan, heat up heavy cream until warm (not boiling).
  • Add to soup little by little.
  • Add salt and pepper to taste.

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