- 2 tablespoons coconut oil or ghee
- 2 medium yellow onions
- ½ teaspoon fine sea salt
- 3 large garlic cloves
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- ½ – 1 teaspoon hot smoked paprika
- 4 large red bell peppers
- 5 – 7 cups liters vegetable broth
- 1 14.5-oz. can whole tomatoes
- ½ cup sun-dried tomatoes
- ½ cup dried red lentils
- 2 teaspoons balsamic vinegar
- 1 loaf of good bread
- 2 tablespoons expeller-pressed coconut oil or ghee
- 1 clove of garlic
- Flaky salt
Don’t be bothered about the long name – this recipe tastes as good as any other delicious soup. Bell Pepper Bisque is a tasty soup centered with giant cube croutons made of sourdough. This recipe also comes with many health benefits such as vitamin C, A, E, and B6, etc. It’s also very straightforward, and you’re definitely gonna have an excellent time preparing it. Without mincing words, let’s delve straight to making Bell Pepper Bisque with Giant Croutons.
- We will be preparing the Bell pepper bisque first. Therefore, you’ll need to soak your lentils in water for about 8 hours, or overnight; drain and rinse. Alternatively, you can use dried lentils too; however, you should wash and drain them before use.
- Then, proceed to preheat your oven to 200°C. Get your peppers ready and cut them in half then scoop the seeds out. Rub the pepper with a bit of coconut oil and place them (cut-side down) on a parchment-lined baking sheet before placing it in the oven—roast for about 25-30 minutes.
- While roasting the pepper, pour and melt coconut oil over medium heat in a large pot. Stir in the onions and salt to coat, cooking and stirring them occasionally for about 10 minutes, or until the onions are slightly caramelized (or brown) and soft. Throw in the garlic, cumin, coriander, and smoked paprika, and continue cooking for about 2 minutes, or until fragrant. If the mixture tends to dry, add a bit of broth to the pot.
- Now, along with the sun-dried tomatoes, lentils, and the rest of the broth, add the whole tomatoes with its juices. Then bring the mixture to a boil, turn the heat to low, and use your spoon to break the whole tomatoes. Cover the pot, let the mixture simmer for about 15 minutes, and stir once (maybe twice) while cooking to prevent it from sticking.
- When your peppers are done, take them out of the oven, and transfer them to a bowl. Peel off the pepper’s skin when they are cool enough to handle and put the peeled peppers in a blender.
- Take off the soup from the heat, remove the lid, and let the soup cool for a minute before transferring it to the blender. On high speed, puree until completely smooth. If the soup seems too thick, add balsamic vinegar, and broth or water to thin it out—season to taste and transfer back to the pot.
- To make your giant croutons, cut your bread into cube-shaped slices. On those slices, spread coconut oil on each side and heat the remaining coconut oil in a skillet over medium heat.
- Throw in the garlic and sauté for some minutes or until the garlic starts turning golden. Turn the heat to medium-low, and add the bread cube. Rub each side of the oiled bread cube with some of the garlic and lightly sprinkle with salt. Cook on each of the sides for some minutes, or until golden brown and remove from heat.
There you go! The final step is serving. To serve, ladle the soup into the bowls and place a giant crouton in the middle of each bowl. You can also drizzle with olive oil, and garnish with fresh herbs. Enjoy!