Roasted Tomato Bisque

Total Time:
1 hr 5 min
Prep:
15 min
Cook:
50 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Two 28-ounce cans whole tomatoes, drained of their juices
  • 1 tablespoon olive oil
  • 1 tablespoon light brown sugar
  • 4 carrots, peeled and chopped
  • 2 shallots, quartered
  • Salt and freshly cracked black pepper
  • 3 tablespoons unsalted butter
  • 1/2 teaspoon crushed red pepper
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 tablespoons dry sherry
  • One 28-ounce can crushed tomatoes
  • 1 to 2 cups chicken stock
  • 1/4 cup heavy cream
Directions
Watch how to make this recipe.
  • 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.


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