Tuesday, October 4, 2011

Roasted Tomato Bisque

The weather is turning cooler and that means time for soups, stews and chili.

14 Roma or Plum Tomatoes
32 oz fat free low sodium chicken broth
1 Small yellow onion - finely diced
1 Carrot - peeled and finely diced or 3 handfuls of match stick carrots chopped
2 Celery ribs - finely diced
1 1/2 TBS - Diced garlic [fresh or jar]
3 TBS Tomato paste [heaping]
1/2 TBS Sugar
1 TSP Italian seasoning
1 TBS Basil
3 TBS Flour
4 TBS Unsalted butter
2 TBS Olive oil + more for drizzle
1/4 C Heavy cream
S & P

Preheat oven to 350 degrees. Line a sheet tray with foil and apply non-stick spray.

Cut tomatoes in half length-wise. Drizzle with olive oil and season with salt and pepper. Bake about an hour and half or until done. Before I cut in half I cut the stem top off. See the photo below. Let cool and peel skin from tomatoes.

In soup pot:
In 2 TBS olive oil and 2 TBS butter saute onion, carrot and celery until translucent.
Add garlic and cook 2 minutes.
Add the other 2 TBS butter and tomato paste and incorporate.
Add flour and cook 1 to 2 minutes.
Add broth, tomatoes, basil, italian seasoning and sugar and bring to a boil - cook 10 minutes
Lower heat and simmer until tomatoes break down. [30 mins]

Pulse or puree and return to pan. Or leave as is for a rustic soup.
Add cream and heat through.

Serve with a grilled cheese or crusty bread. Yum!

No comments:

Post a Comment

Thanks for stopping by. I hope you'll visit my other blogs.