Roasted Red Pepper Bisque Recipe
1. Roast the peppers
Remove stems and seeds from peppers. Broil 4 inches below the heat until skins blister, about 5 minutes. With tongs, rotate peppers. When all sides are blistered and blackened, remove from heat and immediately place peppers in a large bowl; cover and let stand for 15-20 minutes.
2. Peel or puree
Peel off and discard charred skin, or not depending on your time and bravado.
3. Saute onion and combine
In a large saucepan, saute the onion in butter until tender; cool slightly. In a blender, combine the onion mixture, 2 cups broth and roasted peppers; cover and process until smooth. Return to the pan.
Stir in cream and remaining broth; heat on low or medium (do not boil). Stir in salt and pepper. Sprinkle each serving with 1 tablespoon cheese.