Riversideresortstomatobisque Recipes

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ROASTED TOMATO BISQUE FROM THE SANDWICH KING

This recipe has a twin! French Onion Grilled Cheese- it should be a law that both of these are served together. This is far and away the best tomato soup you will have. I love tomato soup and I've experimented with many recipes, but this one simply takes the cake. Simple ingredients make a great, complex tasting, yet still 100% comforting soup. It is wonderful!! I must say to serve it with the French Onion Grilled Cheese sandwich. Two doses of comfort food that are a perfect pair! I also want to say that I normally shy away from cooking sherry- it really makes this dish so go ahead and use it!

Provided by Dantana

Categories     Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14



Roasted Tomato Bisque from the Sandwich King image

Steps:

  • Preheat oven to 400.
  • In a mixing bowl, combine the DRAINED tomatoes, olive oil, light brown suger, carrots and shallots. Toss to coat.
  • Place vegetables on a silpat (or parchment lined cookie sheet) and roast for 30 minutes, until carmalized.
  • Heat a soup pot over medium heat.
  • Add butter and cook until foaming.
  • Add crushed red pepper and garlic and saute for 1 minute.
  • Add tomato paste and cook for 1 or 2 minutes.
  • Add sherry and cook until all the liquid evaporates (1 or 2 minutes).
  • Add roasted vegetables, crushed tomatoes and 1 cup chicken stock.
  • Season with salt and pepper.
  • Let simmer for 15 minutes.
  • Add heavy cream.
  • Using in immersion blender (or standard blender, working in batches) puree the soup until uniform in texture.
  • If you want to adjust the consistency, add chicken stock to desired level.
  • Serve (along side the French Onion Grilled Sandwiches)!

Nutrition Facts : Calories 376.7, Fat 19.8, SaturatedFat 9.8, Cholesterol 45.1, Sodium 452.7, Carbohydrate 46, Fiber 10.8, Sugar 19, Protein 10

2 (28 ounce) cans whole tomatoes, drained
1 tablespoon olive oil
1 tablespoon light brown sugar
4 carrots, peeled and chopped
2 shallots, quartered
salt and pepper
3 tablespoons unsalted butter
1 dash crushed red pepper flakes
2 garlic cloves, minced
1 tablespoon tomato paste
2 tablespoons dry sherry
1 (28 ounce) can crushed tomatoes
1 -2 cup chicken stock
1/4 cup heavy cream

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