Roasted Tomato Bisque Recipes

Steps:

• Preheat the oven to 400˚. Line a baking sheet with parchment paper or a silicone mat.
• Combine the drained whole tomatoes, olive oil, brown sugar, carrots and shallots in a large bowl and toss to coat. Season with salt and pepper. Spread the vegetables on the 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 red pepper flakes and garlic and sauté for 1 minute. Add the tomato paste and cook, stirring, 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, bring to a simmer and cook 15 minutes.
• Working in small batches, transfer the soup to a blender and puree until smooth. Return to the pot and add more chicken stock to adjust the consistency to how you like it. Taste again and adjust the seasoning with salt and pepper. Ladle into bowls and top with croutons.

Steps:

• Heat olive oil in a large pot over medium heat; cook and stir onion and celery with a pinch of salt until onion is translucent, 5 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.
• Pour chicken broth and tomatoes into onion mixture. Bring to a simmer and season with paprika, black pepper, and cayenne pepper. Turn heat to low and stir rice into soup; skim foam occasionally and simmer until rice and vegetables are very tender, 35 to 45 minutes. Add sugar.
• Blend soup with an immersion blender in the pot until smooth. Whisk 1/2 cup cream into soup and adjust levels of salt, cayenne pepper, black pepper, and sugar. If soup is too thick, add more broth; if soup is too thin, cook, stirring often, until reduced and slightly thickened, about 10 minutes. Ladle into warmed bowls; garnish each bowl with a drizzle of cream and top with about 1 teaspoon chopped basil.

Steps:

• In a medium saucepan, saute garlic in butter for 1 minute. Stir in flour until blended; gradually add chicken broth. Stir in tomato paste and cayenne until well blended. , Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; gradually stir in cream. (Do not boil.) Garnish with chopped tomatoes if desired.

Steps:

• Heat oven to 450°F.
• Combine all ingredients except half-and-half and pasta sauce; spread onto rimmed baking sheet sprayed with cooking spray.
• Bake 20 to 25 min. or until lightly browned.
• Blend 1 cup half-and-half and half the roasted tomato mixture in blender until smooth; pour into large saucepan. Repeat with remaining half-and-half and roasted tomato mixture.
• Stir in pasta sauce; bring to boil on medium heat, stirring frequently. Simmer on medium-low heat 10 min., stirring occasionally.

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)!

Steps:

• Preheat oven to BROIL.
• Place the tomatoes on a baking sheet and broil for 15 minutes or until tomato skin is blistered, turning every few minutes for even broiling.
• Put the tomatoes in a clean paper bag, seal and sweat for 15-20 minutes or until the skin has loosened.
• Once cool enough to handle, remove the skin and seeds and discard. Chop the tomatoes coarsely. Set aside.
• Warm the olive oil in a sauce pan over low-medium heat. Add the leeks, shallots, carrots and celery. Sauté the mixture, stirring occasionally for about 5 minutes or until vegetables are softened.
• Next add the roasted tomatoes and tomato puree. Sprinkle the flour on the tomatoes and stir to incorporate well.
• Add the stock, cover and simmer until slightly thickened, approximately 20 minutes.
• Once soup has been allowed to thicken, using an immersion blender, puree the soup until smooth. (Alternatively, the soup can be cooled and pureed in a food processor.) Stir in 2 tablespoons of the fresh basil.
• Transfer the soup to a non-reactive large serving bowl. (If you wish the soup can be pureed even further using a sieve and pressing the mixture into the bowl with the use of a wooden spoon).
• Cover soup and refrigerate until well chilled or serve hot.
• To serve, transfer the soup to individual bowls. Divide and add the buttermilk, lightly stirring in leaving a "swirling" effect on top of the soup serving.
• Garnish each serving with a few ribbons of fresh basil.

Steps:

• Heat olive oil in a large, tall pot or Dutch oven over medium-high heat. Add onion and celery and season with salt and pepper. Cook until vegetables are slightly opaque, 5 to 8 minutes. Add garlic; cook and stir for 2 minutes, being careful not to brown garlic.
• Pour in 2 cans of crushed tomatoes and chicken broth; bring to a boil. Stir in paprika, cayenne pepper, and chipotle pepper. Add rice and reduce heat to medium-low or low to maintain a simmer. Cook, stirring every few minutes, until rice is tender and celery has softened, about 45 minutes. Puree soup with an immersion blender until smooth. Stir in heavy cream and sugar, and season with salt and pepper as needed.
• Stir in diced tomatoes and remaining can of crushed tomatoes. Cook over medium heat until warmed through, 5 to 7 minutes. Ladle soup into warm bowls. Spoon remaining cream in spirals on each bowl and top with basil.