Best Smoky Spicy Vegetable Bisque Recipes

ROASTED VEGETABLE BISQUE

Steps:

• 1. Prepare your veggies for roasting: - Wash all veggies and dry them with paper towel. - Don't need to chop up the baby carrots. - Chop / slice the rest in sizes as equal as possible. (i.e. I like to cut the eggplant into disks, and then quarter those disks, and use that shape/size as the general shape that I will cut other veggies as).
• 2. Preheat oven to 450*. Put veggies in mixing bowl and add enough olive oil while mixing them, to coat them thoroughly.
• 3. Arrange veggies on pan in single layer. (I usually end up using two pans).
• 4. After 30 minutes, take out pans, flip veggies over / mix around, and put back in oven; roast 25 more minutes.
• 5. Pull pan out; veggies should be soft, maybe falling apart, and some may have darkened skin; this skin is great because it gives that roasted flavor. If your veggies don't have dark marks and are not soft, give them another 7-10 minutes in the oven.
• 6. When done roasting, move veggies from pan to a big pot. Pour in broth and water.
• 7. Smash and peel garlic with knife. Add to pot. Also add the rest of the spices, except for the parsley and the optional saffron.
• 8. Bring to slow boil, then turn off heat, take off burner, and let cool for about 10 minutes.
• 9. Ladle soup into blender; don't do it all at once or it will explode on you. I like to blend about 2-3 ladles at a time.
• 10. Pour from blender into a bowl, and repeat process until all of soup has been blended. Transfer soup from bowl back into the pot.
• 11. Add cream. Turn on heat and simmer the soup for about 7 minutes, stirring every now and then. Taste it and add more salt / pepper, if needed.
• 12. Ladle soup into bowls. Top off each bowl with some chopped parsley and pinch of the saffron (optional!). I love this soup so much I treat it as its own meal and eat it slow to savor it; I don't eat it with a sandwich or salad or anything else. Hope you enjoy :)

HOW TO MAKE TOMATO BISQUE

Steps:

• Heat olive oil in a large pot over medium heat; cook and stir onion and celery with a pinch of salt until onion is translucent, 5 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.
• Pour chicken broth and tomatoes into onion mixture. Bring to a simmer and season with paprika, black pepper, and cayenne pepper. Turn heat to low and stir rice into soup; skim foam occasionally and simmer until rice and vegetables are very tender, 35 to 45 minutes. Add sugar.
• Blend soup with an immersion blender in the pot until smooth. Whisk 1/2 cup cream into soup and adjust levels of salt, cayenne pepper, black pepper, and sugar. If soup is too thick, add more broth; if soup is too thin, cook, stirring often, until reduced and slightly thickened, about 10 minutes. Ladle into warmed bowls; garnish each bowl with a drizzle of cream and top with about 1 teaspoon chopped basil.