Tomato Roasted Red Pepper Bisque

As the cooler seasons arrive, a hot creamy soup becomes so much more welcome. The roasted red pepper adds a smokey dimension to the tomato base of this soup. Wine adds a savory, sweet note and the Brandy and cream really make this a bisque.

1 red pepper

7 plum tomatoes

2 Tbsp butter plus 2 Tbsp olive oil

1 yellow onion, diced

3 cloves garlic, minced

1 tsp fresh thyme leaves, minced (or 1/4 dried leaves)

1/4 tsp crushed red pepper flakes, or to taste

2 Tbsp tomato paste

1 quart chicken (or vegetable) broth

1/2 cup dry white wine (optional)

1/4 cup brandy

1 cup heavy cream

For garnish:

fresh chive and parsley

Bring a medium pot of water to a boil.

As the water heats, roast the pepper whole over a gas stove burner.

I use large tongs and rotate the pepper very often, until it is nicely charred. Don’t walk away from this puppy! Put well-charred pepper into a small paper bag (ideally) or a plastic bag, and close to steam a bit.

Cut a cross into the skin of the base of the tomatoes.

When the water boils, carefully drop the tomatoes into the boiling water for just one minute. Remove the tomatoes to a work surface with a slotted spoon.

Remove the pepper from the bag and scrape off most of the charred pieces of the skin off. I find my fingers are the best utensil for this. Dice coarsely.

Once the tomatoes have cooled enough to handle, peel each tomato by hand and discard skins. Cut top core out and dice coarsely.

Heat butter and olive oil over medium heat in a medium soup pot. Add the onions and cook about 5 minutes, stirring often. Add the red pepper and cook another 5 minutes, stirring often.

Add the garlic, thyme and red pepper flakes and cook another 2-3 minutes. Finally, add the tomato paste and cook 2-3 minutes, stirring often until the paste goes from red to a rusty brown.

Now add the chopped tomatoes and heat through 2-3 minutes.

Add the broth and wine and stir. Cover and cook 15-20 minutes, until the tomatoes are melted down. Add the brandy and bring to a boil. Add the cream and remove from heat. Purée soup with a hand-held blender until smooth with no lumps. Season with salt and pepper to taste.

Garnish with chive and parsley.

Cook's Note: If you do not have a gas stove, you can roast the pepper cut in half under the broiler, skin-side up. But lie the gas burner, watch it very carefully.

If you do not have an immersion blender, a stand-up blender will work just fine - just be careful blending hot liquids! Do it in batches. A food processor should also work, but may not result in such a smooth product.

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