Like: Roasted Red Pepper and Tomato Bisque

I had this at work today. It was freaking delicious. For some reason it’s also pretty much the only good soup they make.

Tangent: Why is it that vegetable bisques often are more wholly wonderful that seafood bisques? Because seafood bisques are often so rich that you become sick of the taste about halfway through.  Don’t get me wrong, the flavor of a crab or lobster bisque is absolutely delightful… just in mini doses (Thomas Keller knows this… Thomas Keller ENFORCES this). But a vegetable bisque can finish quite nicely. You feel like you’ve eaten a whole meal and not even too full. Often vegetable bisques are healthier too because you need less binding agents to smooth out the soup (seafood ones need a great deal to mute the sharpness of a well-made seafood stock).


3 Responses to Like: Roasted Red Pepper and Tomato Bisque

  1. Matt says:

    I’ve just checked a series of definitions of the word bisque to make sure, but…

    I’m going to go out on a limb and say that this is, classicly, not a bisque. It’s can be a creamy tomato and roasted red pepper soup, but the term bisque would imply the seafood (or, even more historically, game birds). The bastardization of the term has been more recent – while the general consistency is similar, they just aren’t the same thing.

    Personal opinion.

  2. Matt says:

    dammit. “classically.”

  3. mgss says:

    Yeah. food object > puree’d > thickened with cream = bisque

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