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Red Pepper Bisque Recipe
Price dependent on items selected. Actual price will be reflected in the cart.
Sub in Joi almond Mylk to make it Vegan!
**recipe box will automatically add to cart everything you need to make the recipe. If you already have something you can delete it by modifying the box. There also may be vegan, keto or gluten free options you can sub
INCLUDES FULL SIZE PRODUCTS, NOT PORTIONS
Ingredients
- 3 red bell peppers
- 1 onion, quartered
- 1 head of garlic
- 2 carrots
- 1 tablespoon salt
- 1 tsp pepper
- ¼ cup JOI plant base
- 2 tablespoons of olive oil
- 3 cups of vegetable stock
- Fresh basil for topping
Instructions
- Preheat your oven to 375 degrees.
- On a sheet pan, add all of your vegetables. Be sure to cut the top off of the head of garlic.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Roast for 35 minutes until the vegetables start to brown around the edges.
- Add roasted vegetables, salt, pepper, stock, and JOI to a food processor or blender
- Blend until everything is smooth and creamy.
- Pour into a large pot and bring to a simmer.
- Serve in a bowl drizzle with extra olive oil and a sprig of basil!
- Preheat your oven to 375 degrees.
- On a sheet pan, add all of your vegetables. Be sure to cut the top off of the head of garlic.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Roast for 35 minutes until the vegetables start to brown around the edges.
- Add roasted vegetables, salt, pepper, stock, and JOI to a food processor or blender
- Blend until everything is smooth and creamy.
- Pour into a large pot and bring to a simmer.
- Serve in a bowl drizzle with extra olive oil and a sprig of basil!
-
- Preheat your oven to 375 degrees.
- On a sheet pan, add all of your vegetables. Be sure to cut the top off of the head of garlic.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Roast for 35 minutes until the vegetables start to brown around the edges.
- Add roasted vegetables, salt, pepper, stock, and JOI to a food processor or blender
- Blend until everything is smooth and creamy.
- Pour into a large pot and bring to a simmer.
- Serve in a bowl drizzle with extra olive oil and a sprig of basil!
- Preheat your oven to 375 degrees.
- On a sheet pan, add all of your vegetables. Be sure to cut the top off of the head of garlic.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Roast for 35 minutes until the vegetables start to brown around the edges.
- Add roasted vegetables, salt, pepper, stock, and JOI to a food processor or blender
- Blend until everything is smooth and creamy.
- Pour into a large pot and bring to a simmer.
- Serve in a bowl drizzle with extra olive oil and a sprig of basil!
- Preheat your oven to 375 degrees.
- On a sheet pan, add all of your vegetables. Be sure to cut the top off of the head of garlic.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Roast for 35 minutes until the vegetables start to brown around the edges.
- Add roasted vegetables, salt, pepper, stock, and JOI to a food processor or blender
- Blend until everything is smooth and creamy.
- Pour into a large pot and bring to a simmer.
- Serve in a bowl drizzle with extra olive oil and a sprig of basil!
