Roasted Bell Pepper Artichoke Bisque

Roasted Bell Pepper Artichoke Bisque


  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 stalks of celery, finely chopped
  • 2 small carrots, finely chopped
  • 3 garlic cloves, minced
  • 2 vegetable instant bouillons
  • 1 tsp dried thyme
  • 1 tsp black pepper
  • 1 tsp cayenne pepper
  • salt, if necessary as the vegetable bouillons will provide all the needed saltiness
  • 1/2 stick (2 ounces) butter
  • 2 tbsp whole wheat flour
  •  4 red bell pepper roasted and skinned and seeded
  • 3 cups water
  • 1 cup full cream milk
  • 1 cup dry sherry / sherry cooking wine
  • 8 ounces marinated artichokes, finely chopped
  • Shredded Parmesan or Asiago cheese (optional)


  1. Puree roasted red bell pepper and keep aside
  2. In a large saucepan, heat the oil
  3. Saute onions, celery, carrots and garlic in the oil for 2-3 minutes, till soft
  4. Add vegetable bouillon, thyme, black pepper and cayenne pepper and saute for another 2-3 minutes
  5. Add butter and melt. Stir in flour and cook for 2-3 minutes, making sure it doesn’t stick to the bottom of the saucepan
  6. Add water, red bell pepper puree, stir well and bring to boil, then reduce the heat and let it simmer on medium / low heat for 15 minutes, stirring as necessary
  7. Stir in milk, sherry and artichoke and heat for 5-10 minutes
  8. Garnish with your favorite cheese and serve with warm hearty bread

Serves: 6

Inspiration source: Home Cooking The Costco Way, page 70

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