Roasted Yellow Pear Tomato Yellow Pepper And Basil Bisque Recipes

Steps:

• Tomatoes and Peppers -- Add the tomatoes and peppers to a baking sheet lined with parchment paper or just sprayed with non stick spray like Pam. Drizzle with the olive oil, salt, pepper, and oregano and toss lightly. Bake in a 400 degree oven until the peppers soften and to start to brown and the tomatoes just begin to pop. About 15-20 minutes.
• Broth Base -- As you roast the vegetables, start the base for the soup. In a large pot, add the olive oil, garlic and onion and saute on medium heat.
• Vegetables -- Add all the tomatoes to the onion mixture and add in 2 cups of the broth, and sherry wine. The peppers, you want to put in a small bowl and cover with plastic wrap. After 10 minutes, the skin should peel right off. Rough chop and add to the rest of the soup.
• Puree and Finish -- Use your immersion blender, or you can use a regular blender, and puree until smooth. I like to leave a little texture to mine. Return to the pot if using a regular blender. Season with salt and pepper, then add any additional broth if desired, and the cream. Bring to medium heat. Right before serving, check for seasoning one more time, and add in the fresh basil. I like lots of fresh ground pepper in mine.
• Enjoy this beautiful creamy pale yellow soup. It is sweet and fresh tasting, and it absolutely delish! I garnish mine with a toasted baguette slice with goat cheese.

Steps:

• In a large saucepan, cook celery, carrots, onion, and garlic in butter until vegetables are tender, but not brown.
• Add tomato juice, chicken broth, undrained tomatoes, tomato paste, basil, oregano, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until slightly thickened.
• Place half of the soup in a blender container or food processor bowl. Cover; blend or process until smooth. Repeat with remaining mixture.
• Return all of the mixture to the saucepan. Stir in whipping cream and sugar; heat through. Stir in fresh basil. Ladle into warm soup bowls. Top each serving with some of the pesto and garnish with fresh basil leaves, if you like. Makes 8 side-dish servings.