Appetizer/Small Plates Entrées Side Dishes Soups

Roasted Red Pepper Bisque

  • 0:40 TIME
  • 16 Portions
  • 123 calories



Red bell pepper, roasted / charred, skin and seeds removed, large dice3 cup
Carrot, peeled, large diced2 cup
Onion, White, peeled, large diced2 cup
Fennel, bulb, raw, trimmed, large diced8 oz
Celery, diced large2 cup
Garlic, minced2 clove
Vegetable oil0.25 cup
Rosemary, fresh (1), minced2 tsp
Thyme, fresh (1), minced1 tbsp
Paprika, mild, smoked2 tsp
Chilli powder, Chipotle powder0.5 tsp
Cinnamon, ground0.5 tsp
Black pepper, ground1 tsp
Water14 cup
Miso, White miso paste8 oz
Minor's Culinary Cream 2 x 5 pounds8 oz



  1. Over a grill or burner on high heat, char bell peppers until skin is evenly blackened. Set aside.
  2. In a large bowl, combine carrots, onions, fennel, celery, garlic, rosemary, thyme, paprika, chipotle, cinnamon, salt and pepper. Mix until spices are evenly distributed.
  3. On a full sheet pan, spread vegetable mixture into a single layer. Roast in a 500°F convection oven until caramelized, approximately 10-12 minutes.
  4. In a sauce pot over medium high heat, bring Water to a boil. Reduce heat to medium, add miso, and mix until well blended. Set aside.
  5. Once cooled, remove skin from charred peppers with a clean towel. Dice peppers large.
  6. Heat oil in a sauce pot over medium high heat. Add roasted vegetables and bell peppers. Cook for 5 minutes, stirring occasionally.
  7. Add miso to vegetables. Heat to a boil; reduce heat and gently boil for 10 minutes, stirring occasionally.
  8. Puree mixture in a blender in batches. Return to sauce pot.
  9. Over medium heat, whisk in Culinary Cream. Cook for 5 minutes.
  10. Serve with thinly sliced scallions.


Nutritional Information

Average nutritional values per portion

UnitPer Serving
Energy123 kcal
Protein3 g
Fats, total8 g
Carbohydrate, total11 g
Sugars, total5 g
Fats, saturated2 g
Fiber, total dietary3 g
Sodium579 mg
Calcium37 mg
Cholesterol7 mg
Iron1 mg
Vitamin C61 mg
Vitamin D0 IU