ROASTED RED PEPPER BISQUE

move over tomato soup

In September of 2022 my Godfather and Uncle Clem, died suddenly and I published this newsletter discussing my personal and professional experience with death and dying and sharing some soothing soup recipes. This weekend, his eldest daughter married her high school sweetheart in a beautiful, joyous and sad ceremony. I miss my uncle every day but he has been heavy on my mind leading up to this wedding. I was honored when MaryKate asked me to make soup to serve at the reception. I like the way my role in life has shifted from teaching people how to write an obituary to making soup for my cherished cousin's wedding. I served Italian Wedding (duh) and Roasted Red Pepper Bisque. By the end of the night, I had shared the bisque recipe multiple times.

I am not into tomato soup. I don’t like making it or eating it. Tomato soup should just give it up and become red sauce and get onto some fettuccine. Of course, this opinion leaves me with the question of what soup I will dip my grilled cheeses into? The answer? Red Pepper Bisque. This recipe is vegan and gluten free. I know a cup of oil seems like a lot but it goes a long way to make the soup creamy in the absence of dairy products.

RED PEPPER BISQUE

1 small red onion, quartered
1 small yellow onion, quartered
2 heads garlic, halved
4 carrots, quartered lengthwise
5 red bell peppers
1 cup olive oil plus more for drizzling
3 tbsp tomato paste
1 14 oz can whole peeled tomatoes
1 tbsp red wine vinegar
Bunch basil

Preheat the oven to 450. On a large sheet tray, arrange 3 red peppers, onions, carrots, and garlic. Drizzle oil over all vegetables and season with salt. Roast for 40 minutes or until everything is tender. Meanwhile, in a Dutch oven, heat 1 cup of olive oil (yes). Add tomato paste, tomato, and remaining red peppers and simmer. Pull the roasted vegetables from the oven and pour two cups of water over them. Using a spatula or wooden spoon, scrape the tray and add the liquid and vegetables into the tomato pot. Transfer soup to a blender and add the red wine vinegar and basil. Blend until creamy and salt to taste. Make a grilled cheese sandwich. Put chipped ham on it. Go to town.

Something that helps to make this soup shine is a really nice blender. I’ve been wanting to share this recipe for a few months and recently began testing. While I was out, I realized that I didn’t have a blender at home as all of my possessions now live at the restaurant. I had already gathered all of the soup ingredients in the Strip District so I popped into the kitchen store and unintentionally walked out with a three hundred dollar blender. I am by no means telling you that you should go buy an expensive blender for this soup. What I am saying is that the Zwilling Enfinigy Power Blender is the tits.

BMHQ will be closed tomorrow Tuesday January 21. We’re having a new refrigerator delivered and we’re going to stare at it all day. Also, I am very sick and need a day of rest. See you Wednesday!

Thank you
I love you
-the BMer