Tomato and bell-pepper bisque - A fresh and warming soup

I served this soup as an entré to a saturday dinner. It combines freshness, sweetness and a round finish. Everything I want in a soup.

  • 1 large onion, chopped 2 red paprika, chopped
  • 1 tblsp olive oil
  • 1 tblsp butter
  • 4 sun dried tomatoes
  • 3 dl white whine, sauvignon blanc
  • 1 can (400 g) canned tomatos
  • 2 dl heavily reduced chicken stock
  • 1 bay leaf
  • 1 dl double cream
  • 1/2 lime, juiced
  • Salt
  • Black pepper


  1. Sauté the onions and the bell-peppers on medium heat in olive oil and butter until transparent and soft.
  2. Add the sun dried tomatoes.
  3. Add the white wine.
  4. Bring to a boil and boil for a few minutes to allow for the alcohol to evaporate.
  5. Add the canned tomatoes.
  6. Add the chicken stock and the bay leaf.
  7. Put the lid on the pan and boil for 1 hour.
  8. Remove the bay leaf.
  9. Purée the soup in a blender until smooth.
  10. Draw it through a fine strainer.
  11. Pour the soup back into a clean pan.
  12. Add the lime juice.
  13. Add the cream and bring to a boil.
  14. Add salt and pepper to taste.
  15. Serve with a a glass of sherry and a slice of bread.