Roasted Red Pepper Bisque

I discovered this recipe on a new site  www.vorts.com/veganism/.  The creator of this recipe graciously allowed me to share it with you.  This is the first time I’ve actually roasted and peeled my own red peppers and it’s was so easy.  There is also a pesto cream sauce that can be drizzled over the soup which can be found on her site.

Roasted Red Pepper Bisque- Positively Vegan Blog    positivelyvegan.blogspot.com

http://positivelyvegan.blogspot.com/2012/11/roasted-red-pepper-bisque.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+PositivelyVegan+%28Positively+Vegan%29

4         large red bell peppers

1         onion, chopped

2         stalks celery, chopped

2         tablespoons olive oil

2         tablespoons soy butter

1/2      cup fresh basil, packed

1         box (32 oz.) almond milk

1/2      cup raw cashews, soaked for 20 minutes or more and drained

1         tablespoon garlic powder

1/4      teaspoon red pepper flakes ( more if you like spicy)

1         teaspoon salt

1/4      teaspoon white pepper

1/4      teaspoon sweet smoked paprika

3         tablespoons tamari

Cut the bell peppers in half lengthwise, tear off the stems, and clean out the seeds.  Place on an oiled cookie sheet, skin side up, and flatten with your hand.  Broil the peppers until the skins turn black.  Quickly place the blackened peppers in a paper bag, or a bowl, and cover tightly so the peppers can steam.  After about 15 minutes, remove the blackened skins from the peppers, and chop them coarsely. 

Heat the oil and soy butter in a soup pot over medium heat, and add the onions and celery. Cook until the onions begin to soften and look translucent – about 5 minutes.

Stir in the roasted peppers, then add all other ingredients.

Pour the soup into your blender- in two or more batches if necessary – and blend until smooth.