Roasted Tomato Bisque
Roasted Tomato Bisque requires around 1 hour and 5 minutes from start to finish. One portion of this dish contains about 9g of protein, 20g of fat, and a total of 368 calories. This recipe serves 4 and costs $2.33 per serving. This recipe from Foodnetwork requires crushed red pepper, heavy cream, light brown sugar, and unsalted butter. 30 people found this recipe to be yummy and satisfying. A few people really liked this side dish. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 79%, this dish is solid. If you like this recipe, you might also like recipes such as Fire Roasted Tomato-Basil Crab Bisque, Tomato Bisque, and Tomato Bisque.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 50 minutes
Ingredients:
1 28-ounce can crushed tomatoes
2 28-ounce cans whole tomatoes, drained of their juices
4 carrots, peeled and chopped
1 to 2 cups chicken stock
1/2 teaspoon crushed red pepper
2 tablespoons dry sherry
2 cloves garlic, minced
1/4 cup heavy cream
1 tablespoon light brown sugar
1 tablespoon olive oil
Salt and freshly cracked black pepper
2 shallots, quartered
1 tablespoon tomato paste
3 tablespoons unsalted butter
Equipment:
oven
mixing bowl
baking sheet
pot
immersion blender
Cooking instruction summary:
Watch how to make this recipe. Preheat the oven to 400 degrees F. 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. 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. 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.
Step by step:
1. Watch how to make this recipe.
2. Preheat the oven to 400 degrees F.
3. 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.
4. Place the vegetables on a silicone or parchment-lined baking sheet and roast until caramelized, about 30 minutes.
5. Heat a soup pot over medium heat.
6. Add the butter and cook until foaming.
7. Add the crushed red pepper and garlic and saute for 1 minute.
8. 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.
9. Add the roasted vegetables, crushed tomatoes and 1 cup chicken stock. Season with salt and pepper and bring to a simmer.
10. Let simmer for 15 minutes.
11. Add the heavy cream and, using an immersion blender, puree the soup until uniform in texture.
12. Add more chicken stock to adjust the consistency to how you like it.
Nutrition Information:
covered percent of daily need
