Sherry Tomato Bisque Secret Recipes

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SHERRY TOMATO BISQUE SECRET RECIPE



Sherry Tomato Bisque Secret Recipe image

Entered for safe-keeping because it's so easy, yet so good. Found in California Sizzles. Due to the calories, I would recommend serving in small cups.

Provided by KateL

Categories     Vegetable

Time 7m

Yield 2-4 serving(s)

Number Of Ingredients 6

10 ounces canned cream of tomato soup
1/3 cup sour cream
1/4 cup dry sherry
10 ounces canned beef consomme
1/4 cup grated onion
1/2 teaspoon celery salt

Steps:

  • Mix all ingredients together and heat thoroughly over medium heat.

Nutrition Facts : Calories 261, Fat 10.3, SaturatedFat 5, Cholesterol 25.6, Sodium 1930, Carbohydrate 31.2, Fiber 1.5, Sugar 2.4, Protein 7.1

ROASTED CHERRY TOMATO BISQUE



Roasted Cherry Tomato Bisque image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 14

2 1/2 pounds cherry tomatoes
1 tablespoon olive oil
1 tablespoon light brown sugar
4 carrots, peeled and chopped
2 shallots, quartered
2 cloves garlic, lightly smashed
2 tablespoons dry sherry
Kosher salt and freshly cracked black pepper
3 tablespoons unsalted butter
1/2 teaspoon crushed red pepper, optional
1 tablespoon tomato paste
1 cup chicken stock
1/4 cup heavy cream
Fresh basil leaves, for garnish

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
  • Combine the tomatoes, olive oil, light brown sugar, carrots, shallots, garlic, dry sherry and some salt and pepper in a mixing bowl and toss to coat. Place the vegetables on the prepared baking sheet and roast until caramelized, 30 to 40 minutes.
  • Heat a cast-iron Dutch oven or large pot over medium heat. Add the butter and cook until foaming. Add the crushed red pepper if using and the tomato paste and cook for 1 to 2 minutes. Add the roasted vegetables and chicken stock. Bring to a boil and then lower to a simmer. Let simmer for 15 minutes.
  • Using an immersion blender, puree the soup until uniform in texture with a slightly thick consistency. Stir in the heavy cream. For a smoother texture, transfer to a standard blender and puree until smooth. Taste and season if necessary. Serve and garnish with basil leaves and crushed black pepper.

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