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  • Servings: 4

Hand-Grilled Piquillo Pepper Bisque with Crispy Halloumi “Croutons”

Silky, vibrant, and packed with smoky-sweet flavor, this bisque highlights Cara Mia’s Hand-Grilled Piquillo Peppers and Tomato Bruschetta. Finished with pan-seared halloumi “croutons,” it’s an elegant starter or cozy dinner that looks as impressive as it tastes.

Recipe Tip:

Finish with a swirl of Greek yogurt, boost flavor with chicken stock, swap cheeses if needed, and serve with crusty bread to soak up every drop.

Ingredients:

  • 2 tablespoons olive oil
  • 1 shallot, chopped
  • 2 garlic cloves, minced
  • 1 jar Cara Mia Hand-Grilled Piquillo Peppers, drained
  • ½ cup Cara Mia Tomato Bruschetta
  • 3 cups vegetable stock
  • ¼ cup cream (optional)
  • 1 block halloumi cheese, cut into cubes
  • Pinch of smoked paprika
  • Kosher salt & black pepper, to taste

Step by Step:

Step 1: Build the Base

Heat olive oil in a pot over medium heat. Sauté shallot and garlic until fragrant. Add piquillo peppers, Tomato Bruschetta, and stock. Simmer 10 minutes.

Step 2: Blend Until Silky

Use an immersion blender (or transfer to a blender) to puree the soup until smooth. Stir in cream if desired. Season to taste.

Step 3: Crisp the Halloumi

In a skillet over medium-high heat, sear halloumi cubes until golden on all sides.

Step 4: Serve & Garnish

Ladle soup into bowls. Top with halloumi “croutons” and finish with smoked paprika.

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