Roasted Fresh Tomato Bisque Recipes

ROASTED TOMATO BISQUE

Steps:

• Preheat the oven to 400˚. Line a baking sheet with parchment paper or a silicone mat.
• Combine the drained whole tomatoes, olive oil, brown sugar, carrots and shallots in a large bowl and toss to coat. Season with salt and pepper. Spread the vegetables on the baking sheet and roast until caramelized, about 30 minutes.
• Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the red pepper flakes and garlic and sauté for 1 minute. Add the tomato paste and cook, stirring, 1 to 2 minutes, then add the sherry. Cook until all the liquid has evaporated and the alcohol has cooked off, 1 to 2 minutes. Add the roasted vegetables, crushed tomatoes and 1 cup chicken stock. Season with salt and pepper, bring to a simmer and cook 15 minutes.
• Working in small batches, transfer the soup to a blender and puree until smooth. Return to the pot and add more chicken stock to adjust the consistency to how you like it. Taste again and adjust the seasoning with salt and pepper. Ladle into bowls and top with croutons.

CREAMY TOMATO BISQUE

Steps:

• Preheat oven to 400.
• Quarter 4 large tomatoes and place in casserole dish.
• Chop half and onion and place into dish with tomatoes.
• Slice 1 red pepper and place in casserole dish.
• Drizzle with oil and mix to coat.
• Generously season with salt and pepper.
• Top with fresh basil leaves.
• Roast vegetables for 20 minutes.
• Remove from oven and cool slightly.
• Place into a blender (it may be necessary to blend half of the tomato mixture at a time) and blend until smooth.
• Pour into a stock soup pot.
• Add chicken broth, tomato paste, sugar, dried oregano, dried basil and continue to heat over medium high heat, stirring soup frequently until boiling.
• Reduce heat to simmer and cover for additional 10 minutes.
• Remove lid and remove entire pot from heat.
• Gently stir in whipping cream.
• Pour finished soup into bowls.
• Season with salt and pepper before serving and optionally top with pepper flakes.
• OPTIONAL: Top bowls with cheese, bite-sized pieces of homemade croutons, and fresh basil if desired.

FRESH TOMATO AND PEPPER BISQUE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place tomatoes and onion on a rimmed baking sheet; drizzle with about 1/4 cup olive oil. Season with salt and pepper.
• Roast in the preheated oven until well browned and softened, about 15 minutes. Let cool until ready to use.
• Heat remaining olive oil and tomato juice in a saucepan over medium-low heat. Add garlic and the roasted onion; cook until softened, about 10 minutes.
• Chop the roasted tomatoes and add to the soup. Add bell peppers, banana peppers, chicken broth, sugar, and butter. Simmer until vegetables are very tender, about 20 minutes. Remove from heat and puree until smooth in a blender or using an immersion blender.
• Return bisque to the pan and add cream. Simmer over low heat until heated through, about 15 minutes. Garnish with basil.

ROASTED TOMATO BISQUE

Steps:

• Preheat the oven to 400 degrees F.
• In a mixing bowl, combine the drained whole tomatoes, olive oil, light brown sugar, carrots and shallots, and toss to coat. Season the vegetables with salt and pepper. Place the vegetables on a silicone or parchment-lined baking sheet and roast until caramelized, about 30 minutes.
• Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the crushed red pepper and garlic and saute for 1 minute. Add the tomato paste and cook for 1 to 2 minutes. Then add the sherry. Cook until all the liquid has evaporated and the alcohol has cooked off, 1 to 2 minutes. Add the roasted vegetables, crushed tomatoes and 1 cup chicken stock. Season with salt and pepper and bring to a simmer. Let simmer for 15 minutes.
• Add the heavy cream and, using an immersion blender, puree the soup until uniform in texture. Add more chicken stock to adjust the consistency to how you like it.

TOMATO BISQUE WITH FRESH GOAT CHEESE

Steps:

• Put oil in a large saucepan over medium-high heat. When it shimmers, add garlic and ginger and sauté until just fragrant, 1 to 2 minutes. Add onion and continue cooking until soft and translucent, about 5 minutes.
• Add tomatoes, sugar, salt, chile flakes, cayenne and 1 cup water. Reduce heat to medium-low and simmer for 30 minutes or until flavors have melded. Using an immersion blender, purée soup until smooth. Add goat cheese and stir well until mixture is creamy but with a few evident crumbles of cheese. Ladle into bowls and serve.

HOW TO MAKE TOMATO BISQUE

Steps:

• Heat olive oil in a large pot over medium heat; cook and stir onion and celery with a pinch of salt until onion is translucent, 5 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.
• Pour chicken broth and tomatoes into onion mixture. Bring to a simmer and season with paprika, black pepper, and cayenne pepper. Turn heat to low and stir rice into soup; skim foam occasionally and simmer until rice and vegetables are very tender, 35 to 45 minutes. Add sugar.
• Blend soup with an immersion blender in the pot until smooth. Whisk 1/2 cup cream into soup and adjust levels of salt, cayenne pepper, black pepper, and sugar. If soup is too thick, add more broth; if soup is too thin, cook, stirring often, until reduced and slightly thickened, about 10 minutes. Ladle into warmed bowls; garnish each bowl with a drizzle of cream and top with about 1 teaspoon chopped basil.