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Tomato and Roasted Red Pepper Bisque

This tasty soup packs a lot of vitamins and nutrients.


  • 1 Tbsp. Extra Virgin Olive Oil
  • 1 red onion, chopped
  • 2 cloves garlic, chopped
  • 1 cup chopped baby carrots
  • 2 celery stalks, chopped
  • 1 can diced tomatoes (14.5 oz.)
  • 4 fresh Roma tomatoes, chopped
  • 4 cups veggie or chicken stock
  • 1 tsp. dried basil (or fresh as desired to taste)
  • 1/2 cup milk or cream
  • Sea salt and black cracked pepper
  • Garnish: Croutons and fresh basil sprig


  1. Saute olive oil, onion, and garlic in a large pot for about 5 minutes until onions are soft
  2. Add the chopped carrots, celery, canned tomatoes, fresh tomatoes , basil, and broth and allow to simmer for about 20 minutes until the carrots are super soft
  3. Blend the soup in small batches until very smooth, returning to a new pot
  4. Stir in the milk and add salt and pepper to taste
  5. May be garnished with crunchy croutons and a fresh sprig of basil

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