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Cauliflower Tomato Pepper Bisque


Sauteed sweet yellow and red peppers combined with San Marzano tomatoes, tomato soup and red roasted peppers. Make it creamy with plain plant yogurt. Season with garlic, basil, tarragon, a touch of liquid smoke and lime juice. Oh, and don’t forget the CAULIFLOWER SHELLFISH!

Makes 21 cups

2 T. extra virgin olive oil

1 lg, sweet yellow pepper, cored and cut into 1/2-3/4 inch squares

1 lg. sweet red pepper, cored and cut into 1/2-3/4 inch squares

1 t. salt

1 t. garlic powder

1 t. smoked paprika

fresh grind black pepper to taste

50 oz. can Campbell’s Condensed Tomato Soup (not the cream of tomato) plus 1 can water

28 oz. can San Marzano whole peeled tomatoes in puree – squeeze tomatoes with clean hands as you insert them into pot

2 c. bite size cuts CAULIFLOWER SHELLFISH

16 oz. jar sweet red roasted peppers including liquid in jar, cut into 1/2 inch squares

24 oz. container plain plant yogurt – I used Forager brand

1 T. garlic powder

1 T. smoked paprika

2 t. dried basil

1 T. dried tarragon leaves

1/2 t. ground allspice

1/2 t. celery seed

1 T. liquid smoke

2 T. bottled lime juice

1 T. salt plus to taste

fresh grind black pepper to taste

1- In extra-large soup pot, over medium heat, melt oil.

2- Add yellow and red peppers plus salt, garlic, smoked paprika and black pepper. Saute till edges begin to soften and centers become tender.

3- Add remaining ingredients stirring after each addition. Bring to soft boil, then reduce heat to low and cook several minutes or till done to your liking.

4- Serve plain or top with fresh breadcrumbs, dried in low temperature oven till crisp, then pan-fried with a little oil or margarine. Salt and pepper to taste. Store in jar when cooled.

5- Or, make these perfect crumbs for a special treat.


The perfect bread crumb topping. You don’t even need to broil it. Just apply and serve whatever you’re serving it over. Plain Panko crumb mixed with fresh potato breadcrumbs, pan-fried in equal amounts of extra virgin olive oil and margarine. Salt and pepper to taste and that’s all there is to it!

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Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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