Roasted Tomato Bisque
I have spent many years wondering why people eat tomato soup. I have always likened it to eating tomato sauce straight and that just sounded ridiculous to me. Then, something happened. I actually tried it. There’s a restaurant down the road from my office and I went there a few months ago and needed soup. It just felt like one of those days. I can’t explain to you how disappointed I was that Thursday when I learned the brocoli cheese soup is only served Monday thru Wednesday. So, I settled for the tomato soup. Little did I know that soup would become my obsession for the next six months. I try not to eat out that often so I set out in search of a tomato soup that could even begin to compete. This recipe left me wanting more and is also the perfect use for all of my garden tomatos!
Roasted Tomato Bisque
Author/Source:
Katie @ Onceamonthmom.com, adapted from Jeff Mauro
Ingredients:
- 52 ounces canned whole tomatos, drained
- 1 Tablespoon olive oil
- 1 Tablespoon brown sugar
- 1 cup chopped carrots
- 1 cup chopped onions
- 3 Tablespoon butter
- 0.5 teaspoon crushed red pepper
- 2 teaspoon minced garlic
- 1 Tablespoon tomato paste
- 2 Tablespoon red wine
- 28 ounces canned crushed tomatos
- 1.5 cup chicken stock
- 0.25 cup heavy cream
- 0.25 teaspoon salt
- 0.5 teaspoon black pepper
Directions:
Preheat oven to 400. In a large bowl, combine whole tomatoes, olive oil, brown sugar, carrots, and onions. Mix well to coat, then season with salt and pepper. Place vegetable onto a baking sheet and roast for 30 minutes or until carmelized. Heat a large stock pan over medium heat and melt butter. Add red pepper and garlic and roast for 1 minute, then add tomato paste and cook for an additional 1-2 minutes. Next, add the red wine and cook until the liquid has evaporated, 1-2 minutes. Add roasted vegetables, crushed tomatos and chicken stock. Season with salt and pepper if desired. Bring to a boil, reduce heat, and allow to simmer for 15 minutes. Then, add the cream and puree the soup with an immersion blender until consistent in texture. Allow to cool before serving.
Freezing Directions:
Allow soup to cool, then divide into quart sized freezer bags. Label and freeze. To serve: reheat in microwave for 1-2 minutes.
Servings: 4
**conversion chart image provided by Erik Spiekermann
How can I easily “eyeball” the amount of tomatoes I’ll need from my garden? I’m not great with numbers, and I have no idea what “52 oz. canned whole tomatoes” even looks like! Thanks.
Hi Brianna,
52 ounces is roughly 6.5 cups of tomatos- I would leave them whole and use a big measuring cup. And of course, how many tomatos that is will depend on the size of your garden tomatos. I believe my can had 9 medium sized tomatos in it. I hope that helps!
I’m confused with the part that starts “Add red pepper and garlic and roast for 1 minute.” Do you add that to the vegetables on the baking sheet? Because that follows with “add tomato paste and cook…”
Hi Margaret, you add the red pepper and garlic to the stock pan with the melting butter. Then you add the tomato paste to the stock pan as well. Let me know how it turns out!