Best 8 Roasted Yellow Pear Tomato Yellow Pepper And Basil Bisque Recipes

CREAMY TOMATO BISQUE

Steps:

• Preheat oven to 400.
• Quarter 4 large tomatoes and place in casserole dish.
• Chop half and onion and place into dish with tomatoes.
• Slice 1 red pepper and place in casserole dish.
• Drizzle with oil and mix to coat.
• Generously season with salt and pepper.
• Top with fresh basil leaves.
• Roast vegetables for 20 minutes.
• Remove from oven and cool slightly.
• Place into a blender (it may be necessary to blend half of the tomato mixture at a time) and blend until smooth.
• Pour into a stock soup pot.
• Add chicken broth, tomato paste, sugar, dried oregano, dried basil and continue to heat over medium high heat, stirring soup frequently until boiling.
• Reduce heat to simmer and cover for additional 10 minutes.
• Remove lid and remove entire pot from heat.
• Gently stir in whipping cream.
• Pour finished soup into bowls.
• Season with salt and pepper before serving and optionally top with pepper flakes.
• OPTIONAL: Top bowls with cheese, bite-sized pieces of homemade croutons, and fresh basil if desired.

5-INGREDIENT TOMATO BASIL BISQUE

Steps:

• Mix ingredients together and bring to a boil.
• Remove from heat and serve.

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.

FRESH TOMATO AND PEPPER BISQUE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place tomatoes and onion on a rimmed baking sheet; drizzle with about 1/4 cup olive oil. Season with salt and pepper.
• Roast in the preheated oven until well browned and softened, about 15 minutes. Let cool until ready to use.
• Heat remaining olive oil and tomato juice in a saucepan over medium-low heat. Add garlic and the roasted onion; cook until softened, about 10 minutes.
• Chop the roasted tomatoes and add to the soup. Add bell peppers, banana peppers, chicken broth, sugar, and butter. Simmer until vegetables are very tender, about 20 minutes. Remove from heat and puree until smooth in a blender or using an immersion blender.
• Return bisque to the pan and add cream. Simmer over low heat until heated through, about 15 minutes. Garnish with basil.

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.

ROASTED YELLOW TOMATO SAUCE

Steps:

• Preheat the oven to 425°, and line a sheet tray with parchment paper.
• Place the tomatoes, shallots or onions, and garlic on the prepared sheet tray.
• Toss with olive oil, and season with salt and pepper to taste.
• Place the tray in the oven, and roast until the tomatoes are wilted and lightly golden brown in some spots, 25 to 30 minutes.
• Transfer the roasted tomatoes and vegetables to a blender, and puree until smooth. Note: Strain the sauce through a sieve to remove any traces of skin, if you like.
• Season the sauce with additional salt and pepper to taste, and add a pinch of sugar if needed.
• Stir in the basil, and serve with your favorite pasta, poultry or seafood.
• If using yellow cherry or grape tomatoes, keep them whole. If using larger tomatoes, cut them into a large dice.
• You can easily increase this recipe as needed.

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.

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.