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Creamy Tomato Bisque



1 large onion, chopped
3 cloves organic garlic, pressed
2 large red peppers, seeds removed, sliced in quarters
1 medium carrot, peeled and chopped
1 stalk celery, chopped
1 24 oz can of fire roasted tomatoes
2 tbsp olive oil
2 cups vegetable stock (or make your own)
Ground black pepper to taste
Salt to taste

Creamer options:

Cashew Cream:
2/3 cup raw unsalted cashews
1/2 cup boiling water
1/4 tsp sea salt

Mix in blender and let rest for 5 minutes and pulse once more.


Add a cup of half and half, sour cream or plain yoghurt.

Blended Beans:

Add one and a half cup of cooked beans before blending the soup. This will thicken the soup and add protein. This option will change the taste of the soup depending on type of bean used.


Red peppers:

Place quartered peppers in an oven proof dish lined with aluminum foil. Coat peppers with olive oil. Broil on each side until slightly burnt.


Sauté onion and garlic at medium heat in large stockpot with olive oil until onions are translucent.
Add fire roasted tomatoes, carrot, celery, and vegetable stock.
Add red peppers when they are finished broiling.
Bring soup to a boil and simmer for 20 minutes.

Take pot off the heat and blend soup in a blender or food processor till smooth, be very careful with the hot liquid, it will be necessary to work in several batches. An immersion blender is the ideal tool for the blending, but be careful with that too.

Pour the blended soup back into the stockpot, mix in a Creamer Option of your choice and let soup sit for 5 minutes. Add salt and pepper to taste. 

Serve with warm crusty bread like baguettes. Bon Appetit.