Roasted Tomato Bisque

If you’re like me and are a firm believer that soups are a major food group in the Autumn and Winter months then I have a great recipe for you! My Roasted Tomato Bisque is sooo incredibly delicious and HEALTHY!!! This soup has a depth of flavor that is created by roasting the tomatoes and caramelizing the onions. These are a few extra steps but are oh so worth it! This is my first soup recipe on the website and it holds a special place in my heart (or tummy I should say hehe). I always make extra so that I can snack on it throughout the entire week 🙂 Now let’s get cookin!

Yeilds: 4 to 6 Servings

Ingredients:

-1 large onion thinly sliced

-2 tsp of Tomato Paste

-1 chopped Celery

-1 chopped Carrot

-Pinch of Sugar

-12 Roma Tomatoes cut into halves

-2 tsp of Minced Garlic

-1 tsp of Chili powder (optional)

-2 tsp of Balsamic Vinegar

-1 tsp of dried Oregano

-3 tsp of Olive Oil

-2 cups of your favorite broth (I prefer Chicken)

-2 cups of milk / 1 cup of heavy whipping cream

-If you will be using milk then also add in 1 tsp of flour

Directions:

1). Pre-heat your oven to 375 degrees Farenheight

2). Place halved tomatoes in a 8*9 baking dish and drizzle with 2 tsp of olive oil, minced garlic, salt, pepper, oregano and dried Oregano.

3). Bake the tomatoes for 40 minutes, stirring the tomatoes halfway through.

4). While your tomatoes are cooking, caramelize your onions: Begin by placing onions in your soup pot alongside with 1 tsp of olive oil and cook them on medium heat. Once your onions have softened, lower the flame to medium low, stirring constantly until they turn a golden color. You may add in splashes of water to prevent the onions from burning. Please do not add in anymore oil, it will make the final product oily!

5). After your onions have carmelized, add in the celery and carrots until they have softened. Keep the onions in the pot with the carrot and celery.

6). If you are planning on using milk: Once your carrots and celery have softened, add in 1 tsp of flour and toast it for a minute, stirring the entire time. This will cook out the flour and allow it to prevent your milk from clumping. If you are using heavy whipping cream, then skip this step since your soup will not curdle from using the cream.

7). Add in the baked tomatoes (juices and all), tomato paste, and chili powder to the pot alongside with the broth into the pot and simmer for 10 minutes.

7). After simmering your soup, use an immersion blender or regular blender to create a smooth consistency. I like to use my blender instead of my immersion blender because it makes a smoother soup. Please be careful while doing this step in a blender and allow the lid vent to be uncovered to allow the steam to escape.

8). Once you have reached a smooth consistency, slowly add in the milk/ whipping cream and pinch of sugar to the soup.

9). Allow the soup to simmer for another 30 minutes and then serve and enjoy 🙂

Notes:

You may add more water while the soup is simmering if you’d like a thinner soup.

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