Roasted Corn Tomato Bisque Food

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.

CORN AND TOMATO BISQUE

Steps:

• Roast the jalapeño on a skewer directly over a gas flame or in a pan under the broiler, turning, until charred all over.
• Transfer the jalapeño to a bowl, cover with plastic wrap and let steam for 10 minutes.
• Peel, core, seed and finely chop the jalapeño.
• In a small bowl, combine the jalapeño with the vinegar and sugar and stir until the sugar dissolves.
• Melt the butter in a large, heavy saucepan.
• Add the onion and cook over moderately high heat, stirring, until lightly browned, 6 to 7 minutes.
• Add the corn and garlic and cook, stirring, until the corn is lightly browned, about 5 minutes.
• Add the stock and simmer until the corn is tender, about 15 minutes.
• Season with salt and pepper.
• Using a slotted spoon, transfer 1 1/2 cups of the corn to a blender, add the creme fraiche and 1/2 cup of the cooking liquid and puree until smooth, about 2 minutes.
• Return the puree to the soup.
• Add the tomatoes, scallion and 1 tablespoon of cilantro to the soup and cook until heated through.
• Ladle the soup into 4 shallow bowls, garnish with cilantro, jalapeño and a drizzle of the chile vinegar.
• Serve hot.
• Make ahead: The soup can be prepared through step 3 and refrigerated for up to 2 days.
• Reheat before proceeding.

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.

TOMATO BISQUE

Steps:

• Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
• Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.
• When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.
• Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls, garnish with the crispy bacon, and serve immediately.

ROASTED CORN & TOMATO BISQUE

Steps:

• Roast corn (or if you are lazy, use frozen and add a little liquid smoke).
• In a large, heavy pot, melt the butter.
• Add onions, garlic and green pepper and cook until just softened (3-4 minutes) Add the corn and tomatoes and cook stirring, 3 minutes more.
• Add the chicken stock and stir in the tomato paste.
• Add corn cobs to stock.
• Add the chili powder and salt; stir to incorporate these ingredients into the soup.
• Bring the soup to a boil and cook at a simmer until all the vegetables are completely tender (1 hour).
• Remove corn cobs and discard.
• Puree the soup in a food processor, blender, food mill or Vita-Mix if you are lucky enough to have one.
• (The soup can be prepared a day in advance. Cool, cover and refrigerate) Return the soup to the pot, and over low heat rewarm.
• Check seasonings and add more salt, if necessary.
• Garnish each serving with sour cream, Monterey Jack Cheese and bacon.

RISOTTO WITH TOMATOES AND CORN

Steps:

• Remove corn kernels from cobs and set aside the kernels. Simmer the cobs in stock for 20 to 30 minutes. Remove from stock and discard. Make sure your stock is well seasoned. Bring back to a simmer over low heat, with a ladle nearby or in the pot.
• Heat olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add garlic and rice and cook, stirring, until grains of rice are separate and beginning to crackle, a minute or two. Stir in tomatoes, sugar and salt to taste and cook, stirring, until tomatoes have cooked down slightly, 5 to 10 minutes.
• Add wine and stir until it has evaporated and has been absorbed by the rice. Begin adding simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. Stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when rice is almost dry. You do not have to stir continually, but stir often and vigorously. After 10 minutes, add corn and continue for another 10 to 15 minutes. When rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning.
• Add another ladleful of stock to rice. Stir in basil (or basil, parsley and chives) and Parmesan and remove from heat. The mix should be creamy (add more stock if it sn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

HOW TO MAKE TOMATO BISQUE

Steps:

• Heat olive oil in a large pot over medium heat; cook and stir onion and celery with a pinch of salt until onion is translucent, 5 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.
• Pour chicken broth and tomatoes into onion mixture. Bring to a simmer and season with paprika, black pepper, and cayenne pepper. Turn heat to low and stir rice into soup; skim foam occasionally and simmer until rice and vegetables are very tender, 35 to 45 minutes. Add sugar.
• Blend soup with an immersion blender in the pot until smooth. Whisk 1/2 cup cream into soup and adjust levels of salt, cayenne pepper, black pepper, and sugar. If soup is too thick, add more broth; if soup is too thin, cook, stirring often, until reduced and slightly thickened, about 10 minutes. Ladle into warmed bowls; garnish each bowl with a drizzle of cream and top with about 1 teaspoon chopped basil.

BAKED CORN AND TOMATOES

Steps:

• Mix corn, tomatoes, sugar, salt and pepper in an 8" square greased dish.
• Toss bread crumbs with melted butter.
• Spread over veggies.
• Bake@ 350 degrees F.
• for 35 to 40 minutes or until topping is browned and veggies heated through.

ROASTED TOMATO BISQUE

Steps:

• Heat the oven to 400 degrees. Halve the tomatoes lengthwise and place on a foil-lined rimmed baking sheet. Drizzle the olive oil over the tomatoes, and sprinkle over 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast the tomatoes for 20 minutes to soften. Remove from the oven and set aside.
• While the tomatoes are roasting, steam the cauliflower in a steamer set over a pot of boiling water. Steam the cauliflower until tender, then remove from heat and set aside.
• Roast the peppers: Place the peppers on a rack set over a gas stove-top burner heated over high heat. Roast until the skin on all sides is charred, turning frequently. Place the peppers in a bowl and cover with plastic wrap and set aside until the peppers are cool enough to handle. Peel the charred skin from the peppers, then stem and seed the peppers. Mince the peppers. You should have about 2 cups (1 pound) minced roasted pepper.
• Combine the roasted tomatoes (with any juices), cauliflower, minced peppers, garlic, lemon juice, tomato juice, tomato paste, basil leaves and vegetable broth in a pot or large bowl. Purée the mixture using an immersion blender, or in batches using a blender, before pushing through a strainer into a heavy-bottom soup pot.
• Bring the soup to a simmer over medium heat, stirring frequently. Stir in the cream and continue to heat until hot. Season to taste with salt and pepper, and stir in sugar to sweeten as desired.

CHUNKY TOMATO 'N' GRILLED CORN BISQUE

Steps:

• Melt 1 tablespoons butter with oil in a Dutch oven over medium heat; add shallots, and sauté 3 to 5 minutes or until shallots are tender.
• Stir in garlic and tomato paste, and sauté 1 minute.
• Add tomatoes, sugar, and basil, and sauté 3 minutes.
• Add chicken broth, salt, and pepper.
• Cover and bring to a boil.
• Reduce heat to low; uncover and simmer, stirring often, 30 minutes.
• Stir in 3/4 cup cream, and simmer, stirring often, 15 minutes.
• Meanwhile, combine crumbled blue cheese and remaining 3 tablespoons butter in a small microwave-safe bowl.
• Microwave at HIGH 25 seconds or until cheese melts.
• Whisk until well blended.
• Brush mixture evenly onto corn.
• Coat a cold cooking grate with cooking spray, and place on grill over medium-high heat (350° to 400°).
• Arrange corn on cooking grate, and grill 12 minutes, turning every 3 minutes or until done.
• Let stand 5 minutes.
• Hold each grilled cob upright on a cutting board, and carefully cut downward, cutting kernels from cob.
• Discard cobs.
• Stir kernels into soup.
• Ladle soup into bowls, and drizzle evenly with remaining cream.
• Garnish, if desired.