Roasted Tomato Bisque

Roasted Tomato Bisque {Sweet Pea's Kitchen}

This week we finally had our first glimpse of fall weather, which inevitably means I start craving warm and satisfying comfort foods. For me there’s no comfort food that can beat a piping hot bowl of tomato bisque served with a golden brown grilled cheese sandwich. It’s unbeatable! :D

Roasted Tomato Bisque {Sweet Pea's Kitchen}

Warm, hearty, and comforting, this early fall soup features late summer vine ripened tomatoes. While ripe summer tomatoes taste best in this soup, if you don’t have ripe tomatoes available, diced canned tomatoes will work in a pinch.

Roasted Tomato Bisque

Yield: Serves 4 to 6

Ingredients:

5 1/4 pounds ripe but firm tomatoes, cored and quartered, divided
1 tablespoon olive oil
1 tablespoon light brown sugar
4 carrots, peeled and chopped
2 shallots, quartered
4 garlic cloves, crushed
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper
1 tablespoon tomato paste
2 tablespoons dry sherry
1 to 2 cups chicken broth, divided
1/4 cup heavy cream
1 tablespoon basil, chopped

Directions:

Preheat the oven to 400 degrees F. Line a baking sheet with foil; set aside.
In a large bowl, combine the 3 1/2 pounds of quartered tomatoes, olive oil, light brown sugar, carrots, shallots and garlic, and toss to coat. Season the vegetables lightly with salt and pepper. Transfer to the prepared baking sheet and roast until caramelized, about 30 minutes. Remove from the oven and let cool. When the tomatoes are cool enough to handle, peel off the skins and discard. Transfer the tomato flesh along with the rest of the roasted mixture to a large dutch oven and set aside.
Add 1 teaspoon salt, 1/2 teaspoon black pepper, crushed red pepper, tomato paste, dry sherry, remaining 1 3/4 pounds of tomatoes and 1 cup chicken broth to the dutch oven and bring to a boil over high heat. Reduce the heat and simmer until the vegetables are very tender, about 15 minutes.
Using an immersion blender, blend the soup until smooth.
Add the heavy cream and return to simmer. Season to taste with salt, and pepper. If desired, add more chicken stock until your desired consistency. Sprinkle each bowl with basil before serving.

Source: adapted from Food Network

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6 Responses to “Roasted Tomato Bisque”

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    1
    Jenn — September 17, 2013 @ 5:20 pm

    This sounds incredible!

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    2
    Nina — September 18, 2013 @ 12:01 pm

    Ahhhh…comfort food at it’s best. From childhood forward, this is one of the most loved in our home and believe many others. No matter what the comfort requirement level is, the combo of Tomato Soup and Grilled Cheese never fails to put a smile on your face and in your tummy. Thank you for sharing and doing a memory tweek for us. Have a great day.

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    3
    Alex Cervantes — December 25, 2013 @ 1:06 am

    Cooked this recipe tonight, easier than I expected, and LOVED it! It had the perfect amount of heat from crushed peppers and flavor from roasted garlic, shallots, carrots and tomatoes. And Heavy Cream! Oh my, can’t wait to have it again. And of course went perfect with Grilled Provolone Sandwiches. Try it, you won’t be disappointed.

    • Christina replied: — January 1st, 2014 @ 8:33 pm

      Yay! I’m so glad to hear that you enjoyed the soup Alex! Thanks so much for sharing how it turned out for you! :)

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    4
    Patricia — September 14, 2014 @ 8:47 am

    I have so many fresh tomatoes this year. Thank you for posting this recipe. I made it today and the family loved it! Of course we also had some grilled cheese sandwiches to go with it. :)

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