Roasted Red & Yellow Pepper Bisques

Serves: 8
Difficulty: Easy

The serving technique for this soup is called "two soups in one bowl." It's easier than it sounds and the red and yellow make a beautiful presentation.

Note: You will use half of each of these ingredients (except the 2 colors of peppers) for each of your soup pots.


4 T. olive oil
2 medium onions, chopped
2 carrots, peeled and chopped
2 cloves garlic, chopped or put through a press
2 t. chopped fresh thyme
6 cups chicken broth (low sodium if using canned)
2 medium russet potatoes, peeled and coarsely chopped
½ cup dry white wine
1 T. sugar
4 yellow bell peppers, roasted, peeled and coarsely chopped
4 red bell peppers, roasted, peeled and coarsely chopped
Salt and freshly ground pepper
Thyme sprigs for garnish

Heat 2 T. of olive oil in each of 2 large Dutch ovens or stockpots. Add half each of the onions, garlic, carrot and thyme to each pot and sauté over medium heat until onions are translucent, about 5 minutes.

Add half the broth, potato, wine and sugar to each pot. Add the red peppers to one pot and yellow peppers to the other. Bring to a simmer over medium high heat. Reduce heat to medium low. Partially cover and simmer until potatoes are very tender, stirring occasionally, about 30 minutes. Set soup aside to cool slightly.

If you have an immersion blender puree the soup in the pots until very smooth. If using a regular blender or food processor strain out the solids and CAREFULLY puree solids in batches using just enough liquid to process. Combine back with any reserved broth. Season to taste with salt and pepper.

To serve use 2 cups to slowly ladle half red and half yellow pepper bisque into each side of a soup bowl. Garnish with fresh thyme and serve.


Mary Schlueter is the chef/innkeeper for Amber House Bed & Breakfast. Amber House is located in the village of Rocheport, Missouri, recently name one of the "Ten Coolest Small Towns in America" by Frommer's Budget Travel.


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