red pepper and tomato bisque

Executive Chef Luis Arista of The Greens at Greenwich, presents his original recipe:red pepper and tomato bisque. Enjoy!

INGREDIENTS
– 3 red bell peppers
– 2 cups cherry tomatoes or heirloom tomatoes
– 3 Tbs avocado oil, divided
– 1/2 large yellow onion, diced
– 3 large cloves garlic, minced

– 2 cups chopped cauliflower florets
– 5 cups vegetable broth
– 1 tspn sea salt
– 1/2 cup loosely packed fresh basil

DIRECTIONS
Preheat oven to 400 degrees.
Prepare the veggies: Slice the bell peppers in half and remove stems and seeds. Lightly brush outside with oil. Gently toss tomatoes in a bit of oil. Place bell peppers and tomatoes on a baking sheet. Roast for 25 minutes or until tops are golden brown.

While veggies are roasting, heat 1 Tbs oil in a large soup pot. Add onion and sauté for 3 to 4 minutes, then add garlic and cook another 2 minutes. Toss in the cauliflower.

Pour broth in the pot and bring to a boil. Reduce heat and simmer for 7 to 8 minutes. Add the sea salt, and the peppers and tomatoes to the pot whenever they are done roasting.

Add fresh basil to the pot. Using an immersion blender or a blender, mix until smooth.

Garnish with fresh basil (optional). Serve hot! (Serves 4.)