Roasted Tomato Bisque

Name: Roasted Tomato Bisque
Prep time: 15 min
Cook time: 50 min
Total time: 1 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

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Prep Time: 15 minutes

Cook Time: 50 minutes

Total: 1 hours, 5 minutes

Servings: 4

Cost: $6.40 /serving

Author : Jeff Mauro, host of Sandwich King

easy main dish main dish tomato soup

Instructions

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Step 1

Preheat the oven to 400 degrees F.

Step 2

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.

Step 3

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.

Step 4

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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