Creamy Red Pepper Tomato Bisque

Creamy Red Pepper Tomato Bisque

Ripple Half & Half gives this comforting vegan bisque a rich silky texture.

Prep Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Serves: 6

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  • 4 red peppers, halved
  • 4 cups cauliflower florets
  • 2 shallots, chopped
  • 2 cloves garlic, smashed
  • 3 tbsp olive oil
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp paprika, divided
  • 1 tsp ground coriander
  • 1 tsp each salt and pepper, divided
  • 1/2 tsp dried oregano
  • Pinch each ground cinnamon and cayenne pepper
  • 1 can (15 oz) plum tomatoes
  • 1 1/2 cups Ripple Half and Half Original
  • 1 tbsp cider vinegar
  • 2 tbsp each finely chopped fresh basil and parsley
  1. Preheat oven to 425˚F. In large bowl, toss together red peppers, cauliflower, shallots, garlic, oil, cumin, 1 tsp paprika, coriander, half of the salt and pepper, oregano, cinnamon and cayenne.
  2. Arrange on parchment paper-lined baking sheet in single layer. Bake for 20 to 25 minutes or until cauliflower and red peppers are tender, and red peppers start to blister.
  3. In blender, purée roasted vegetables, tomatoes and Ripple Half and Half Original until smooth; transfer to saucepan. Add remaining paprika, salt and pepper; bring to boil. Reduce heat to medium-low; stir in vinegar. Simmer for about 10 minutes or until thickened. Stir in basil and parsley.


– Top bisque with croutons or serve with toasted baguette slices.

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