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Roasted Tomato Bisque - Lunch Version

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Roasted Tomato Bisque - Lunch Version

Katie
The Cook
4 Servings
17 Ingredients
4 Comments

This Roasted Tomato Bisque is creamy and light, making it great for those hot summer afternoons. If you have an overabundance of garden tomatos like I do, this is an absolute must!

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4 Servings
17 Ingredients
4 Comments

Ingredients

  • 6 ½ cups drain Whole Tomatoes, Canned
  • 1 tablespoon Olive Oil
  • 1 tablespoon Brown Sugar
  • 1 cup dice Carrot
  • 1 cup dice Onion
  • ⅛ teaspoons Salt #1
  • ⅛ teaspoons Pepper #1
  • 3 tablespoons Butter
  • ½ teaspoons Red Pepper Flakes
  • 2 teaspoons mince Garlic, Cloves
  • 1 tablespoon Tomato Paste
  • 2 tablespoons Red Wine
  • 28 ounces Crushed Tomatoes, Canned
  • 1 ½ cups Chicken Broth/Stock
  • ¼ cups Heavy Whipping Cream
  • ¼ teaspoons Salt #2
  • ½ teaspoons Black Pepper #2

Containers

Supplies

  • Baking Sheets
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large bowl, combine whole tomatoes, olive oil, brown sugar, carrots, and onions.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large bowl, combine whole tomatoes, olive oil, brown sugar, carrots, and onions.
  2. Mix well to coat, then season with salt #1 and pepper #1.
  3. Place vegetable onto a baking sheet and roast at 400 degrees for 30 minutes or until caramelized.
  4. Heat a large stock pan over medium heat and melt butter.
  5. Add red pepper and garlic and roast for 1 minute, then add tomato paste and cook for an additional 1-2 minutes.
  6. Next, add the red wine and cook until the liquid has evaporated, 1-2 minutes.
  7. Add roasted vegetables, crushed tomatoes and chicken stock.
  8. Bring to a boil.
  9. Reduce heat and allow to simmer for 15 minutes.
  10. Add the cream and puree the soup with an immersion blender until consistent in texture. Season with salt #2 and pepper #2.

Categories

traditional, nut-free, spring, summer, winter, fall, egg-free, gluten-free, kid-friendly, kosher, vegetarian, soy-free, fish-free, shellfish-free

Categories

traditional, nut-free, spring, summer, winter, fall, egg-free, gluten-free, kid-friendly, kosher, vegetarian, soy-free, fish-free, shellfish-free

4 Comments

Join the discussion

  1. How can I easily “eyeball” the amount of tomatoes I’ll need from my garden? I’m not great with numbers, and I have no idea what “52 oz. canned whole tomatoes” even looks like! Thanks.

    1. Hi Brianna,52 ounces is roughly 6.5 cups of tomatos- I would leave them whole and use a big measuring cup. And of course, how many tomatos that is will depend on the size of your garden tomatos. I believe my can had 9 medium sized tomatos in it. I hope that helps!

  2. I’m confused with the part that starts “Add red pepper and garlic and roast for 1 minute.” Do you add that to the vegetables on the baking sheet? Because that follows with “add tomato paste and cook…”

    1. Hi Margaret, you add the red pepper and garlic to the stock pan with the melting butter. Then you add the tomato paste to the stock pan as well. Let me know how it turns out!