Roasted Tomato Basil Bisque With Pumpernickel Croutons Vegan Food

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 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.

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.

HEIRLOOM TOMATO BASIL BISQUE

Steps:

• In a Large pot of water add Cut Heirloom tomatoes in large wedges.
• thin sliced garlic cloves, large sweet onion, add dried Basil, 1 fresh basil leaf thin chopped (2 other for puree), salt, pepper, and butter. let simmer on low/medium heat for 20 minutes.
• As soon as the tomatoes begin to soften (skin of tomatoes will start to separate) Add Parmesan cheese and mix.
• Adjust heat to Medium heat for 10 minutes and a slight bubble will form around the edges.
• In a blender add all ingredients from the pot and begin to puree, add to separate bowl and continue until all tomatoes are blended. Take 2 cups of soup Puree and add half and half and remaining fresh Basil.
• Return to Pot and serve.
• Add fresh made bread crumbs if desired.

PUMPERNICKEL CROUTONS

Steps:

• Preheat oven to 400F.
• Place bread cubes on baking sheet, drizzle with oil, and toss to combine.
• Spread in single layer and bake for 10 minutes or until crisp.
• Remove from oven and toss with cheese if desired.

TOMATO BASIL BISQUE

Steps:

• Combine pasta sauce, spinach and broth in a large pot. Bring to a boil; simmer for 5 minutes.
• Puree soup in batches in a blender or using an immersion blender.
• Return to pot and heat through.
• Serve with croutons if desired.