This is an update to this post because we were so pleased with the results of this recipe that we make it on a regular basis now...at least once a month since I originally posted in August 2011. We love it so much that I want to include it in Tidymom's second annual soup extravaganza, Soupapalooza:

However you pronounce it...they are in season right now and we sure have been getting our fill here at the Love Shack. When we travel to Charlotte, we usually stay at the Embassy Suites at Concord Mills and always enjoy the restaurant there...Rocky River Grille. It is so rare to find a good hotel with a decent restaurant and what really makes the Grille so good is that they use fresh, locally sustained, ingredients and everything is cooked to order. Almost daily, they deep fry their own turkey breasts for the best Turkey Clubs and BLT-sandwiches around. Add to that...their home-made tomato bisque and we are very happy travelers.
So this week we decided to try and replicate the Grille's tomato bisque and I have to say...we were pleasantly surprised ;}
Roasted Pepper and Tomato Bisque

Gather Your Ingredients:
- 3 Pounds ripe, organic Tomatoes, cored and quartered
- 1 Pound organic Bell Peppers (Red, Orange or Yellow)
- 1/4 Cup plus 2 Tablespoons extra-virgin Olive Oil
- 1/4 Cup Balsamic Vinegar
- 1 Tablespoon Roasted Garlic, chopped/diced
- 3 teaspoons fine Sea Salt
- 2 teaspoons freshly ground back Pepper
- 1 large white Onion, coarsely chopped
- 1 Tablespoon Butter
- 1/4 Cup lightly packed, chopped fresh Basil (or 1 teaspoon dried basil leaves)
- 2 Tablespoons finely chopped fresh Sage (or 1/2 teaspoon dried sage)
- 2 Tablespoons finely chopped fresh flat-leaf Parsley (or 1 teaspoon dried parsley leaves)
- 1/2 Cup Beef Stock (or vegetable)
- 2 Cups Water
- 1 Large Can Diced Tomatoes (optional depending on how many fresh tomatoes you have)
comments welcome