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Just because Spring is rolling around doesn’t mean soup season needs to be over! This bright soup is flavored with roasted vegetables and made into a creamy bisque thanks to JOI plant base.

By roasting our red peppers, onion, carrot, and garlic before blending into a soup, you can create an extra layer of flavor that makes it possible to use minimal ingredients to yield maximum flavor! Roasted red peppers also give this bisque a bright, beautiful color!

After roasting, simply blend with JOI plant base and vegetable broth to until the soup is smooth and creamy. I love to top it all off with an extra drizzle of olive oil and fresh cracked pepper for a meal that looks like it came straight from a Bistro!

Vegan Roasted Red Pepper Bisque

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This bright soup is flavored with roasted vegetables and made into a creamy bisque thanks to JOI plant milk concentrate.  Try it!

Author

JOI Team

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 (almond or cashew)

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• 2 tablespoons of olive oil 
• 3 cups of vegetable stock
• Fresh basil for topping

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Directions

1. Preheat your oven to 375 degrees.

2. On a sheet pan, add all of your vegetables. Be sure to cut the top off of the head of garlic.
3. Drizzle with olive oil and sprinkle with salt and pepper.
4. Roast for 35 minutes until the vegetables start to brown around the edges.
5. Add roasted vegetables, salt, pepper, stock, and JOI to a food processor or blender
6. Blend until everything is smooth and creamy.
7. Pour into a large pot and bring to a simmer.
8. Serve in a bowl drizzle with extra olive oil and a sprig of basil!