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 dice 3 cup
Carrot, peeled, large diced 2 cup
Onion, White, peeled, large diced 2 cup
Fennel, bulb, raw, trimmed, large diced 8 oz
Celery, diced large 2 cup
Garlic, minced 2 clove
Vegetable oil 0.25 cup
Rosemary, fresh (1), minced 2 tsp
Thyme, fresh (1), minced 1 tbsp
Paprika, mild, smoked 2 tsp
Chilli powder, Chipotle powder 0.5 tsp
Cinnamon, ground 0.5 tsp
Black pepper, ground 1 tsp
Water 14 cup
Miso, White miso paste 8 oz
Minor's Culinary Cream 2 x 5 pounds 8 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

Unit Per Serving
Energy 123 kcal
Protein 3 g
Fats, total 8 g
Carbohydrate, total 11 g
Sugars, total 5 g
Fats, saturated 2 g
Fiber, total dietary 3 g
Sodium 579 mg
Calcium 37 mg
Cholesterol 7 mg
Iron 1 mg
Vitamin C 61 mg
Vitamin D 0 IU