Making Red Pepper & Tomato Valentine Bisque is simple if you follow these steps:

1. Roast the Peppers: Preheat your oven to 400°F (200°C). Cut the red bell peppers in half, remove the seeds, and place them cut-side down on a baking sheet. Roast for 20-25 minutes until the skins are charred.
2. Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
3. Add Tomatoes: Incorporate the chopped tomatoes into the pot. Cook for about 5 minutes until they start to break down and release their juices.
4. Blend the Peppers: Once roasted, remove the peppers from the oven and let them cool slightly. Peel off the charred skin and add the peppers to the pot.
5. Combine with Broth: Pour in the vegetable broth and add the dried basil and oregano. Stir well and bring the mixture to a simmer. Let it cook for about 10 minutes to allow the flavors to meld.
6. Blend Until Smooth: Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.
7. Adjust Consistency: If desired, stir in heavy cream for a richer texture. Season with salt and pepper to taste.
8. Heat Through: Return the bisque to low heat and warm it gently before serving.