Roasted Tomato Basil Bisque Recipe 465 Food

ROASTED TOMATO-BASIL BISQUE

Steps:

• Preheat two ovens to 450°F. If you only have one oven, arrange the racks so that they're evenly spaced to accommodate a good air flow.
• Lightly grease one sheet pan with extra virgin olive oil and assemble the cut tomatoes onto the pan in a single layer. Roast the tomatoes for 30-35 minutes, or until they are browned on the edges.
• Toss the celery, carrots, and onions in 2 tablespoons of olive oil. Nestle the head of garlic (cut side up) in a square piece of heavy-duty aluminum foil and pour the remaining olive oil over it. Tightly wrap up the garlic in the foil and place the garlic onto the pan with the veggies.
• Roast the veggies for 30-35 minutes as well. When roasted they should look brown and nicely caramelized.
• Once the vegetables are finished roasting, transfer everything except the garlic to a dutch oven.
• Pour a 1/2 cup of the chicken stock onto the sheet pans and use a wooden spoon to scrape up the browned bits from the pans. Add this liquid to the dutch oven along with the tomatoes, the veggies, and the bay leaf.
• Add the sugar, salt, pepper, and the rest of the chicken stock to the pot. Bring the mixture up to a boil, and reduce the heat to low and simmer, covered, for 15 minutes.
• Once the soup has finished cooking, use an immersion blender to puree the mixture*. After a few pulses with the immersion blender, take the head of garlic, and squeeze half of it into the pot, then continue blending until smooth.
• Remove the pot from the heat and stir in the chopped basil and the cream. Stir the cream in well. If you're using very cold cream, you may have to return the pot to the stove and heat it until warmed through. Be sure to avoid boiling the bisque once the cream has been added.

ROASTED TOMATO BASIL SOUP

Steps:

• Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
• In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

TOMATO BASIL BISQUE

Steps:

• In a large saucepan, cook celery, carrots, onion, and garlic in butter until vegetables are tender, but not brown.
• Add tomato juice, chicken broth, undrained tomatoes, tomato paste, basil, oregano, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until slightly thickened.
• Place half of the soup in a blender container or food processor bowl. Cover; blend or process until smooth. Repeat with remaining mixture.
• Return all of the mixture to the saucepan. Stir in whipping cream and sugar; heat through. Stir in fresh basil. Ladle into warm soup bowls. Top each serving with some of the pesto and garnish with fresh basil leaves, if you like. Makes 8 side-dish servings.

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 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.

CHUNKY TOMATO-BASIL BISQUE

Steps:

• In a large saucepan, saute the celery, onion and red pepper in butter for 5-6 minutes or until tender. Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. , Remove from the heat. Stir in the basil, sugar, salt and pepper; cool slightly. Transfer half of the soup mixture to a blender. While processing, gradually add cream; process until pureed. Return to the pan; heat through (do not boil).

TOMATO BASIL BISQUE

Steps:

• Saute the onions and garlic in the butter until soft.
• Add the tomatoes, tomato juice, and bay leaves; simmer for 20 minutes.
• Remove from heat and let cool.
• Drain the tomatoes, reserving the juice, and puree them in a blender or food processor with the cream cheese.
• Mix the puree with the reserved juice.
• Add the light cream and season to taste with salt, pepper, and lemon juice.
• Add freshly chopped sweet basil.
• Simmer for 10 minute and serve with bread bowls.

ROASTED TOMATO-BASIL BISQUE WITH PUMPERNICKEL CROUTONS (VEGAN)

Steps:

• Croutons: Preheat oven to 325 Fahrenheit. Toss bread cubes with oil, salt, and pepper., then spread on a rimmed baking sheet in one layer, Bake 25 to 35 minutes until crisp and lightly browned, turning with a spatula every 10 minute.
• Bisque: Preheat oven to 450 degrees.Spread tomatoes, garlic, and onions on a rimmed baking sheet and drizzle with olive oil. Generously season with salt and pepper, then roast for 30 to 35 minutes until tomatoes are lightly browned and caramelized.
• Transfer vegetables to a large pot and add broth. Bring to a boil, then simmer for 10 minutes. Add basil off the heat, then puree by batches in a blender, or puree in the pot with an immersion blender. Blend until it's very smooth, then return it to the pot and add the brown sugar and lemon juice. Taste for seasoning. Serve garnished with croutons and basil chiffonade.