Roasted Red Pepper Bisque


2 Tomatoes, halved

3 Red Peppers, halved and seeded

1 Yellow Onion, quartered

2 Garlic cloves, peeled and halved

2 Tbsp Olive Oil

2 C Veggie Stock

Pinch of Salt and Pepper

¼ C Basil Chopped

¼ tsp Italian Seasoning

¼ tsp Paprika

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Roasted Red Pepper Bisque

Feb 05, 2024Brenda Brink
Contributed By: Adventures in Freeze Drying

This recipe will fill 2 medium trays with room for dividers*


  1. Spread the peppers, tomatoes, onion and garlic on a parchment lined baking sheet and drizzle with oil, and sprinkle with salt and pepper then  bake at 375℉ for 45 minutes.
  2. Heat a pot with stock over medium heat, add the roasted vegetables and rest of ingredients, stir, bring to a simmer and cook for 10 minutes. 
  3. Puree the mix using an immersion blender. Let cool
  4. Pour into your freeze drying tray, add dividers if desired, and freeze until frozen solid.
  5. Freeze Dry
  6. Store Appropriately (See Tips and Tricks for storage help)

Cycle Time:

28 hours


10 squares (from 40 portion dividers in medium trays) rehydrates with ½-⅔ C of boiling water, stir and eat.

* Extra Large Tray = 15 Cups/Tray   Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray Cycle times & rehydration for reference only. Your results may vary.

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