Roasted Tomato Bisque Soup Recipes

ROASTED TOMATO BISQUE

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.

ROASTED TOMATO SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
• Spread tomatoes, onion, and red bell pepper in 1 layer onto the prepared baking sheet. Drizzle olive oil over tomato mixture and season with salt and pepper.
• Roast in the preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes.
• Bring chicken broth, basil, and parsley to a boil in a large stockpot; reduce heat and simmer.
• Put half the tomato mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm chicken broth if liquid is needed. Pour pureed tomato mixture into stockpot with chicken broth. Puree remaining half of tomato mixture and add to chicken stock mixture, mixing well. Simmer for 5 minutes.

CONTEST-WINNING ROASTED TOMATO SOUP

Steps:

• Preheat oven to 400°. Place tomatoes in a greased 15x10x1-in. baking pan. Combine 1/4 cup oil and garlic; drizzle over tomatoes. Toss to coat. Bake 15-20 minutes or until softened, stirring occasionally. Remove and discard skins., Meanwhile, in a Dutch oven, saute onion in remaining oil until tender. Add tomatoes, water, salt and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until flavors are blended. Cool slightly., In a blender, process soup in batches until smooth. Return to pan. Stir in cream and heat through. Sprinkle with basil if desired.

FIRE-ROASTED TOMATO SOUP

Steps:

• Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 2 to 3 minutes.
• Pour vegetable broth over the onion mixture; add tomatoes, 1 tablespoon cilantro, sugar, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, place a cover on the saucepan, and simmer until the tomatoes are really soft, about 15 minutes.
• Pour tomato mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the saucepan.
• Put pureed soup over medium heat and cook until hot, about 5 minutes. Stir remaining tablespoon cilantro and the heavy cream into the soup.

ROASTED TOMATO BISQUE

Steps:

• 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.

ROASTED TOMATO BISQUE FROM THE SANDWICH KING

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)!

ROASTED TOMATO BISQUE SOUP

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.

GORDON RAMSAY'S ROASTED TOMATO SOUP

Steps:

• Combine the tomatoes, onion and garlic in a mixing bowl and season with olive oil, salt and pepper. Lay out on a baking tray and sprinkle with the thyme, basil and sugar. Roast in the oven at 425 degrees until caramelized.
• Pour the tomatoes into a blender and puree. While the blender is running, ladle in hot stock to smooth the soup. You may not use all of the stock. Chicken Stock may be subsitituted for vegetable stock.
• For garnish, heat 2 tbsp olive oil, lightly sauté 4 small clusters of cherry tomatos on the vine. Serve on top of the soup with 4 basil leaves, thinly sliced.