[Vegan] Roasted Red Pepper, Grape, and Tomato Bisque

by Sarah on February 22, 2013 · 9 comments

They say that necessity is the mother of invention.

Sure, I did need lunch for Friday.

But what about the undervalued adage that culinary creation is the child of random leftovers?The anxiety that comes from potentially wasted odds-and-ends in the fridge results in some of my most bizarrely delicious recipes.

Thursday night brought the combination of red seedless grapes (confiscated from Monday’s  professional development day at school) and half of a tomato remaining from my last  Whole Foods Engine 2 Diet cooking class.

The latest kooky concoction? Roasted Red Pepper, Grape, and Tomato Bisque.Yes. I said grape AND tomato. Not grape tomatoes.

We cook tomato sauce with red wine.

Why not make tomato soup with red grapes?

Throw in a  jarred roasted red pepper remaining from my Red Pepper + Pinto Bean Dip…with tofu from this week’s Hot-and-Sour Tomato Tofu Curry, and you’ve got a vegan bisque on your hands in the pot  in your stomach!Unlike Kim Kardashian, it doesn’t have a whole lot of booty body, but it does have an incredible light and sweet flavor.Pairing it with something a little bit more rich and umami will bring out further depths. Roasted mushrooms, bacon (or fake-un’), or perhaps the Roasted Green Onion + Apple Relish that resulted from the rest of the afore-viewed refrigerator remnants?

But we’ll save that relish recipe–and the way it turned into tapenade–for another Strange But Good day.

(Be sure to check out Laura’s link-up today for other strangely yummy meals born of necessity, accident, or creative pondering.)

—————————————Vegan Roasted Red Pepper, Grape, and Tomato Bisque

[8 cups]*

*I made it for one, but I’ve scaled up the recipe to serve 4-6 people.

  • 4 cups chopped tomato (2 large)
  • 2 cups red grapes
  • 1 bunch green onions (8), whites and light greens
  • 6-8 cloves garlic, minced
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 tsp. dried rosemary (or more to taste)
  • 1 tsp. dried thyme (or more to taste)
  • 4 oz. roasted red peppers (2 whole peppers)
  • 12 oz. silken or firm tofu
  • water, as needed
  1. Preheat oven to 350 degrees.
  2. Combine tomatoes, grapes, onions, and garlic in a roasting pan. Spray with cooking spray or drizzle with olive oil.
  3. Add seasoning to the pan, stirring well to coat.
  4. Bake/roast for 15 minutes.
  5. Either combine roasted fruit (because tomatoes are fruit :)) with red peppers in a sauce pan, add some water, and use an immersion blender to blend well, or combine ingredients in a blender or food processor.
  6. Add tofu and blend until smooth.

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