I always make the recipe x2 or x3 or x4. I roasted my own red peppers and I went heavy on the amount. I added some fresh thyme. I used my All-Clad Immersion Blender (love, love, love it) to puree. I did not strain the soup through a china cap as I like it a little on the rustic side. The immersion blender makes it plenty smooth for me.
I serve the bisque with seasoned croutons. Yummo! To make homemade seasoned croutons I put 1/2 melted butter, 1/2 olive oil, S&P, fresh herbs in a zipper bag. I add cubed bread (preferably an Italian or French loaf cut into good size croutons) to the zippered bag and shake. Place them on a cooling rack which has been placed on a cookie sheet. Sprinkle with parmesan and bake at 375 or 400 till toasty brown. (May need to turn once.)
Everyone that tastes this bisque loves it. If you'd like to deliver it to others, use large mason jars for packaging. They are functional and pretty at the same time. They aren't expensive so you don't have to worry about getting it back from the recipient.
I hope you love this recipe as much as I do.