Roasted Red Pepper Bisque

Makes 4 servings

This bisque has a little bit of fire to it, so keep the recipe handy for a chilly winter night.



  • 3 red bell peppers (2 ½ cups)
  • Drizzle of canola oil
  • 1 Tbsp. olive oil
  • 1 cup cauliflower, chopped
  • 1 cup yellow potatoes, chopped
  • ½ cup onion, chopped
  • 2 cloves garlic, minced
  • ½ tbsp. thyme
  • ½ tbsp. basil
  • ½ tbsp. tarragon
  • 1 tsp. pepper
  • Dash of salt
  • 6 cups vegetable stock


  1. Preheat oven to high broil.
  2. Cut peppers down the middle and remove seeds and stem. Rub the peppers with a little bit of canola oil and place skin side up on a baking sheet.
  3. Roast the peppers for a few quick minutes until they are charred and then immediately place them in an airtight container or bowl covered in saran wrap. Allow to cool.
  4. Once peppers are cooled, peel off the charred skins from the peppers and chop into pieces.
  5. In a large pot, sauté cauliflower, potato, onion and garlic in olive oil for 5 minutes. Add roasted peppers, thyme, basil, tarragon, pepper, and salt. Allow to cook for a few more minutes.
  6. Pour in vegetable stock and bring to a boil. Turn down the heat and allow to simmer until vegetables are soft.
  7. With a hand blender or regular blender, blend the soup until smooth.* Serve hot and enjoy!

*When blending hot ingredients, it's important that the blending container is not sealed. Make sure there is a way for warm air to easily escape.


Nutritional Analysis

Per 1 ½ cup serving

  • 138 calories
  • 4 g fat
  • 2.5 g protein
  • 23 g carbohydrate (19 g available carbohydrate)
  • 3.5 g fibre
  • 413 mg sodium

Revive Servings

  • 0.5 grains and starch
  • 0 protein
  • 2 vegetables
  • 0 fruit
  • 0.75 fat
  • 0 dairy