Free Online Recipes
 |  

Sign Up login
 
 

Roasted Tomato Bisque Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Roasted Tomato Bisque

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
4.48 oz. Roma Tomatoes
7/8 tsp Olive oil
.28 oz. Unsalted Butter
.21 oz. Diced Onions
.21 oz. Shredded Carrots
.21 oz. Diced Celery
1/4 tsp Chopped Fresh Peeled Garlic
.56 oz. White Flour
.5 Cup - 1 tbsp Chicken stock
 
1 5/8 tsp Tomato Paste
3 1/3 tbsp Tomato Juice
Dash of Basil
Dash of Thyme Leaf
2 tbsp - 3/4 tsp Whipping Cream
1/8 tsp Kosher Salt
Dash White Pepper

Instructions
Rosted tomatoes- Core and quarter the tomatoes. Toss the tomatoes in olive oil. Place them on a sheet pan in a single layer. Roast the tomatoes at 350 F for about an hour and chill the tomatoes. Remove and discard the skin/peel form the tomatoes.
Melt Butter in a heavy gauge soup pan over medium heat. Add onions, carrots, celery, and garlic to butter. Cook the vegetables while stirring occasionally until soft.
Stir in the flour to the above mixture and cook for 2 minutes. Add the chicken stock, tomato juice, and mix well with a wire whip. Bring to a simmer. Add the roasted tomatoes and tomato paste and continue to simmer for a minimum of 30 minutes.
Puree the soup in a blender and return the soup to a heavy gauge soup pan, Add the cream, salt, pepper, thyme, and Basil. Adjust the seasoning to taste. Return the soup to a slight simmer.


Originally Submitted
4/30/2012





0 Out of 5 from 0 reviews

You can add this Roasted Tomato Bisque recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.