Best 6 Rustic Roasted Cherry Tomato Bisque Recipes

ROASTED CHERRY TOMATO BISQUE

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
• Combine the tomatoes, olive oil, light brown sugar, carrots, shallots, garlic, dry sherry and some salt and pepper in a mixing bowl and toss to coat. Place the vegetables on the prepared baking sheet and roast until caramelized, 30 to 40 minutes.
• Heat a cast-iron Dutch oven or large pot over medium heat. Add the butter and cook until foaming. Add the crushed red pepper if using and the tomato paste and cook for 1 to 2 minutes. Add the roasted vegetables and chicken stock. Bring to a boil and then lower to a simmer. Let simmer for 15 minutes.
• Using an immersion blender, puree the soup until uniform in texture with a slightly thick consistency. Stir in the heavy cream. For a smoother texture, transfer to a standard blender and puree until smooth. Taste and season if necessary. Serve and garnish with basil leaves and crushed black pepper.

ROASTED CHERRY TOMATOES

Steps:

• Preheat the oven to 400 degrees.
• Toss the tomatoes lightly with olive oil on a baking sheet. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.
• Transfer the tomatoes to a serving bowl and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.

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.

HOW TO MAKE TOMATO BISQUE

Steps:

• Heat olive oil in a large pot over medium heat; cook and stir onion and celery with a pinch of salt until onion is translucent, 5 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.
• Pour chicken broth and tomatoes into onion mixture. Bring to a simmer and season with paprika, black pepper, and cayenne pepper. Turn heat to low and stir rice into soup; skim foam occasionally and simmer until rice and vegetables are very tender, 35 to 45 minutes. Add sugar.
• Blend soup with an immersion blender in the pot until smooth. Whisk 1/2 cup cream into soup and adjust levels of salt, cayenne pepper, black pepper, and sugar. If soup is too thick, add more broth; if soup is too thin, cook, stirring often, until reduced and slightly thickened, about 10 minutes. Ladle into warmed bowls; garnish each bowl with a drizzle of cream and top with about 1 teaspoon chopped basil.

ROASTED CHERRY TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk olive oil, balsamic vinegar, salt, and pepper in a large bowl. Add cherry tomatoes; toss to coat.
• Spread cherry tomatoes in an even layer on a rimmed baking sheet.
• Roast until skins are slightly shriveled, 35 to 40 minutes.

RUSTIC ROASTED CHERRY TOMATO BISQUE

Steps:

• Heat oven to 425 F. Combine tomatoes, garlic, olive oil, salt, thyme and pepper. Spread onto a large rimmed baking sheet and roast at 425 for 30-35 minutes, stirring once. Spoon tomato mixture and juices into a large soup pot. Add chicken broth and 1 cup water. Bring to a simmer and cook 10 minutes. Transfer in batches to a blender and puree until smooth. Return to pot and stir in half and half and balsamic vinegar. Simmer 3 minutes until heated through ( or warm in microwave). Do NOT boil (it will curdle). Serve with a little cheese grated on top.