Roasted Tomato Bisque
Roasted Tomato Bisque invites you to explore the world of homemade goodness, where every spoonful transports you to a place of warmth and satisfaction. Give it a try!
- Prep time
- 5 min
- Cook time
- 55 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cups tomatoes (cut in half)
- 1 large garlic bulb
- 4 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 sprig of fresh thyme
- ½ teaspoon Aleppo pepper
- 2 tablespoons olive oil
- 1 medium yellow onion (finely diced)
- ¾ cup carrots (finely chopped)
- 1½ tablespoons tomato paste
- 1½ tablespoons pepper paste
- ⅓ cup heavy cream
- 1 cup vegetable stock or chicken stock ((substitute with 1 tablespoon of bouillon powder))
- ¼ cup water
- ⅓ cup fresh basil leaves
- 1 cup Parmesan cheese (freshly grated)
- Salt (to taste)
- 1½ teaspoons dried basil
- 1 teaspoon garlic powder
Instructions
- 1
To Roast The Tomatoes:
- 2
Add the tomatoes, garlic, thyme, olive oil, and seasonings to an oven-safe dish.
- 3
Cover and bake at 350℉ for 30 minutes. Once done, remove the thyme.
- 4
To Make The Soup:
- 5
Add olive oil and heat on medium-high.
- 6
Add finely chopped onions and carrots and sauté for 6-10 minutes until softened.
- 7
Add in the roasted tomatoes, and squeeze the roasted garlic out of the bulb.
- 8
Add in the pepper, tomato paste, and the seasonings.
- 9
Mix together well before adding the vegetable stock, water, and fresh basil.
- 10
Blend with a blender or immersion blender. Cover and simmer on low heat for 15 minutes.
- 11
Once simmered, add in the heavy cream and freshly grated Parmesan, then let it mix for a minute or two before serving.