Tomato Bisque
Tomato Bisque
Servings 4 servings
Ingredients
- 56 ounces canned whole tomatoes drained of their juices
- 1 tablespoon olive oil
- 1 tablespoon light brown sugar
- 4 carrots peeled and chopped
- 2 shallots quartered
- 1 stalk celery chopped
- kosher salt
- freshly ground black pepper
- 3 tablespoons unsalted butter
- 1/2 teaspoon crushed red pepper
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- 2 tablespoons dry sherry
- 28 ounces canned crushed tomatoes
- 1 cup chicken stock
- 1/4 cup heavy cream
- 3 sprigs fresh parsley
- 3 sprigs fresh thyme
- 1 bay leaf
Instructions
- Preheat the oven to 400 degrees F.
- Line a baking sheet with aluminium foil.
- Combine the drained whole tomatoes, olive oil, light brown sugar, carrots, shallots and celery in a bowl and toss to coat the vegetables. Season with salt and pepper and place the vegetables on the lined baking sheet.
- Place the baking sheet in the oven and roast the vegetables until caramelized, about 30 minutes.
- Heat a dutch oven or a large pot over medium heat. Add the butter and heat until foaming.
- Add the crushed red pepper and garlic and saute for 1 minute.
- Add the tomato paste and cook for 2 minutes.
- Add the sherry and cook until all of the liquid has evaporated and the alcohol has cooked off, about 2 minutes.
- Add the roasted vegetables, crushed tomatoes and 1 cup of chicken stock. Season with salt and pepper and bring to a simmer.
- Tie the parsley sprigs, thyme, and bay leaf together with kitchen twine and add to the pot. Let it simmer for 15 minutes.
- Add the heavy cream.
- Pour the soup into a stainless steel bowl and puree the soup with an immersion blender until you get the desired texture. You can add more chicken stock to adjust the consistency as neeed.