Recipe: Roasted Tomato and Red Pepper Bisque (not Panera's)

ROASTED TOMATO AND RED PEPPER BISQUE

Notes say it is a "Panera cook-alike."

1 (28 ounce) can fire roasted tomatoes
1 (15 ounce) jar roasted red peppers
1 can condensed cream of tomato soup
3 cups vegetable broth
1 carrot, diced
2 ribs celery, diced
1 small onion diced
2 tablespoons olive oil
1/4 teaspoon salt
Dash Tabasco
1/4 to 1/2 cup heavy cream

Saut onion, carrot and celery in olive oil until tender. Add vegetable broth, tomato soup and roasted peppers. Simmer about twenty minutes to blend flavors. Puree with handheld food processor, but leave some chunks. Season with salt and Tabasco. Add cream just before serving. Serve with Crostini made from slices of a baguette brushed with olive oil and garlic.

Muir Glen makes both fire roasted tomatoes and fire roasted tomatoes with green chilies if you want a spicier soup.

Source: Kitchen Garden