Everybody knows and loves tomato soup, so what’s special about this recipe? The tomatoes are slow-roasted and the addition of fire-roasted red bell peppers intensifies the tomato flavor. The soup may look unassuming, but take one taste and you will declare it the best tomato soup ever. Celebrate our 30th anniversary with our Top Thirty Recipes; the Roasted Tomato-Pepper Bisque Recipe is now available online.

To taste and enjoy this delicious soup, sign up for “A Smashing Success” cooking class on Sat, February 15 at 10 am. Chef Brenda Vanden Bos, who has taught many exciting classes at Kitchen Conservatory, will demonstrate some of her favorite recipes in addition to this sumptuous soup: goat cheese ravioli, roasted chicken with mushrooms and red wine cream, rustic caramelized onion smashed potatoes, plus pavlovas with fresh raspberries.