Warm Blood Bisque
An elegant vampire inspired soup of pureed roasted red pepper, roasted tomatoes and roasted garlic.
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Servings: 6
Ingredients
- 1 medium yellow onion diced
- 1 large carrot diced
- 1 Tbsp canola oil
- 1 1/2 cups roasted red bell peppers, chopped
- 1 15 oz. can diced roasted tomatoes
- 5-6 cloves roasted garlic *see recipe note
- 1/2 4 oz. can tomato paste
- 6 cups chicken or vegetable broth
- 1 Bay leaf
- 1/2 tsp thyme, dried
- 1/2 tsp red pepper flakes (optional)
- 2-3 Tbsp black beans, pureed (to thicken soup)
- 2-3 Tbsp beet juice (for color and garnish)
- salt and pepper (to taste)
Instructions
- Add oil, onions and carrots to a large Dutch oven and sauté until onions are translucent, ~5 minutes. Add roasted red bell peppers, tomatoes, and roasted garlic to the pot. Add chicken or vegetable broth, tomato paste, bay leaf, thyme and red pepper flakes and simmer for 30- 40 minutes.
- Remove Bay leaf from soup and use an emersion blender to puree the soup. Add 2-3 tablespoons of pureed black beans to thicken the soup and to deepen the red color of the soup. To add additional depth of color to the soup, add a few tablespoons of beet juice to the soup. I used some of the juice from a can of whole beets.
- Salt and pepper to taste. Ladle into bowls and use a spoon to drip some beet juice to mimic blood drops to garnish. Enjoy!
Notes
*I buy the packs of pre-peeled garlic cloves when I have a lot of cooking to do in order to save time, but I'm usually not able to use up all those garlic cloves before they go bad, so instead I roast the remaining cloves wrapped in foil with a little olive oil for about 30 minutes. Then I stick them in a freezer bag and freeze them so I can pull them out when ever needed for soups or mashed potatoes or whatever.