Roasted red pepper tomato bisque

In my world soup must have two things: the soup itself must be full of flavor and topped with garnishes that are not only beautiful to look at but are a complement to the soup. This roasted red pepper tomato bisque – a creamy soup thickened with a little flour – is delicious all on its own, but it’s the homemade croutons with blue cheese crumbles that really makes it special.

Ingredients

4 tablespoons of butter

1 onion, chopped

1 carrot, chopped

1 celery stalk, chopped

1 tablespoons of flour

1 (28) ounce can whole plum tomatoes

12-ounce jar whole roasted red peppers, drained and roughly chopped

3 sprigs fresh thyme

2 sprigs fresh parsley, plus more chopped for garnish

1 bay leaf

3 cups vegetable stock

1 cup cream

FOR THE GARNISH

1 1/2 tablespoon olive oil

2 garlic cloves, smashed

2 thick slices French bread cut into medium-sized cubes

1/4 cup blue cheese crumbles

salt & pepper