Roasted Tomato Bisque
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 395
- Total Fat
- 20
- Saturated Fat
- 10
- Carbohydrates
- 49
- Dietary Fiber
- 15
- Sugar
- 29
- Protein
- 11
- Cholesterol
- 46
- Sodium
- 1913
- Total: 1 hr 5 min
- Prep: 15 min
- Cook: 50 min
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
- 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.