Roasted Tomato Bisque From The Sandwich King 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.

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

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.

DECADENT TOMATO BISQUE

Steps:

• Place stewed tomatoes in a saucepan.
• Bring to a boil and then turn down to simmer.
• Stir in cream.
• Stir in basil.
• Voila'!

FRENCH ONION GRILLED CHEESE (FROM THE SANDWICH KING)

Steps:

• Melt 1 T butter with 1 T olive oil in a heavy bottomed pot over medium high heat.
• Slice yellow onions 1/4" thick from root to tip and add to pot.
• Add salt and pepper.
• Spread onions in an even layer.
• Cover and turn heat to medium low.
• Sweat onions for 10 or 15 minutes.
• Uncover onions and cook until carmalized, 25 or 30 minutes while stirring frequently.
• Add sherry and scrape up bits on bottom of the pan.
• Stir in fresh thyme and salt and pepper.
• Preheat a griddle on medium heat.
• Butter both sides of bread.
• Put 1 slice of cheese on 4 pieces of bread.
• Add some carmalized onions to the sandwich.
• Close with other slice of bread.
• Place sandwich on griddle and cover with a metal bowl (or tent with tin foil). Get sandwiches cooking a nice golden brown (2 or 3 minutes).
• Flip, cover again and cook until the cheese is melted and sandwich is golden brown (2-3 minutes).
• Cut on a diagonal.
• Serve with Roasted Tomato Bisque!

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.