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
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