TOMATO & ROASTED RED PEPPER BISQUE
Nutrition Facts
Serving Size
SERVING (8 OZ LADLE; 1 CUP)
Amount Per Serving
Calories 137
% Daily Value
Total Fat 3.7g
6%
Saturated Fat 0.5g
3%
Cholesterol 0mg
0%
Sodium 58mg
2%
Total Carbohydrate 23.8g
8%
Dietary Fiber 2.9g
12%
Protein 3.1g
6%
Vitamin A 8%
Vitamin C 65%
Calcium 3%
Iron 5%

tomato & roasted red pepper bisque

A bisque full of warm and comforting flavors delivered by roasted red bell peppers, onions, garlic, basil, Pacific Oat Milk and our Campbell's® No Salt Added Condensed Tomato soup.

  • Total time: 30 minutes
  • Servings: 16
Ingredient Weight Measure
red bell pepper , medium-sized 25.000 oz. 6 ea.
olive oil 2 tbsp.
onion , diced 9.000 oz. 2 cup
garlic , peeled, minced 1.000 oz. 2 tbsp.
basil leaves , dried 2 tsp.
black pepper , ground 2 tsp.
water 2 cup
Campbell’s® Condensed No Salt Added Tomato Soup , 50 ounce 1 can
Pacific Foods™ Barista Series™ Oat Original , 32 ounce 1 carton
1. Preheat oven to 450° F. Place bell peppers on a sheet pan and roast in the oven for 20 minutes, or until charred and soft. Remove from oven and place in a bowl covered with plastic wrap. Once cooled, remove stem, skin, and seeds. Reserve 
2. Heat a pot over medium high heat. Add oil and onions. Cook 3-5 minutes.  

3. Add garlic. Cook 3 minutes, stirring. Add basil and black pepper, mix well.  
4. Combine roasted peppers and water in a blender. Blend until smooth.  

5. Add pepper puree, Campbell’s® Condensed No Salt Added Tomato Soup and Pacific Foods™ Barista Series™ Oat Original. Stir to combine. Bring to a simmer and cook for 10 minutes. 

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.


6. To Serve: Using an 8 oz. ladle, portion 1 cup into serving bowl. Serve immediately.

A bisque full of warm and comforting flavors delivered by roasted red bell peppers, onions, garlic, basil, Pacific Oat Milk and our Campbell's® No Salt Added Condensed Tomato soup.

  • Total time: 30 minutes
  • Servings: 16
Ingredient Weight Measure
red bell pepper , medium-sized 25.000 oz. 6 ea.
olive oil 2 tbsp.
onion , diced 9.000 oz. 2 cup
garlic , peeled, minced 1.000 oz. 2 tbsp.
basil leaves , dried 2 tsp.
black pepper , ground 2 tsp.
water 2 cup
Campbell’s® Condensed No Salt Added Tomato Soup , 50 ounce 1 can
Pacific Foods™ Barista Series™ Oat Original , 32 ounce 1 carton
1. Preheat oven to 450° F. Place bell peppers on a sheet pan and roast in the oven for 20 minutes, or until charred and soft. Remove from oven and place in a bowl covered with plastic wrap. Once cooled, remove stem, skin, and seeds. Reserve 
2. Heat a pot over medium high heat. Add oil and onions. Cook 3-5 minutes.  

3. Add garlic. Cook 3 minutes, stirring. Add basil and black pepper, mix well.  
4. Combine roasted peppers and water in a blender. Blend until smooth.  

5. Add pepper puree, Campbell’s® Condensed No Salt Added Tomato Soup and Pacific Foods™ Barista Series™ Oat Original. Stir to combine. Bring to a simmer and cook for 10 minutes. 

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.


6. To Serve: Using an 8 oz. ladle, portion 1 cup into serving bowl. Serve immediately.

Made with:

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