This roasted red pepper bisque is made of fresh herbs and veggies, with a little bit of heavy whipping cream and delicious Asiago cheese and goat cheese- no need for veggie broth here. It’s best when slow cooked over low heat, letting all of the flavors infuse and come together. This bisque also works great as pasta sauce. Makes about 4-6 servings.
What you will need:
a food processor
4-5 large red peppers
1 celery stalk
1 carrot
1/2 of a red onion
a couple pinches of fresh parsley
a couple pinches of fresh rosemary
a pinch of fresh thyme
lots of fresh basil
1 large garlic clove
1 c heavy whipping cream
3 oz goat cheese
5 oz shredded asiago cheese
a dash of Bragg’s Liquid Amino Acids
a pinch of sea salt (if you don’t have Bragg’s, just add more salt according to taste)
Preheat oven on the broil setting. Cut the red peppers in half, remove the stem and seeds, and place directly on the top oven rack. Cook for about 15 minutes, or until the peppers start to char. In a food processor, combine the celery, carrots, red onion, garlic, and fresh herbs along with all but one of the red peppers and blend until somewhat smooth. Transfer to a medium side pot and start to cook over low heat. In the food processor, take the last roasted red pepper and pulse it to a salsa consistency, being careful not to over blend it. Add it to the pot along with the heavy whipping cream, Bragg’s liquid amino acids, shredded asiago cheese and goat cheese and stir until everything is evenly mixed. Continue to cook over low heat for at least an hour and a half, letting all of the flavors combine and the veggies soften. Serve with crusty, toasted bread and shredded asiago cheese.
The Veggie Slaughterhouse 