Red Pepper Bisque

This is perfect for winter or anytime 

2 Roma tomatoes, cut into pieces

2 - 3 red bell pepper, seeded, cut into pieces

1 onion, peeled cut into pieces

2 cloves garlic peeled and crushed

1/3 tsp. each: salt, pepper

non stick cooking spray

2 tsp. flour

2 - 3 T. each: unsalted butter, olive oil

4 - 6 c. low sodium chicken broth

1/2 c. sour cream

Preheat oven to 350’ F.

Spray cooking sheet with non stick spray.

Rinse, seed, cut pepper into pieces. 

Peel, rinse, cut onions into pieces.

Rinse, cut tomatoes into pieces. 

Peel and crush garlic.

Arrange vegetables on cooking sheet, sprinkle salt, pepper over vegetables.

Place vegetables in oven to cook for 20 min.

Preheat soup pot to medium high heat, lower heat to medium.

Add butter, add flour and stir to make a roux.

Add oil to pan. 

Remove vegetables from oven carefully.

Add vegetables, cook for 10 - 20 min., stirring occasionally. 

Add broth to vegetables, cover pot with lid and cook for 10 - 15 min. more.

Turn off stove, remove pot from heat.

Add sour cream to soup.

Use an immersion blender to blend until soup is blended.

Serves 4 - 6.