Cream Of Roasted Tomato Bisque

6
Servings
15m
Prep Time
35m
Cook Time
50m
Ready In


"Here's another recipe that I've been making for many moons. I especially love making it when tomatoes are at their best. I've made it at other times of the year and it is still good, just make sure your tomatoes are ripe enough. This bisque is really a treat."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (238.8 g)
  • Calories 164.3
  • Total Fat - 13.3 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 5.3 mg
  • Sodium - 220.8 mg
  • Total Carbohydrate - 8.8 g
  • Dietary Fiber - 2 g
  • Sugars - 5.7 g
  • Protein - 3.6 g
  • Calcium - 92.8 mg
  • Iron - 0.7 mg
  • Vitamin C - 19 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 475 degrees.

Step 2

Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan.

Step 3

Brush generously with 3 tablespoons oil and sprinkle oregano, basil, and pepper.

Step 4

Roast tomatoes for 10 - 15 minutes. Sprinkle minced garlic over tops and continue roasting for an additional 5 to 12 minutes until tomato edges are charred, looking cooked and releasing their juices. Be careful not to over-roast so garlic won't burn. Scrape tomatoes, oil, and herbs from pan into food processor.

Step 5

Process until not quite smooth (leaving small chunks and charred black specks).

Step 6

In a saucepan cook onion in remaining 2 tablespoons oil until translucent. Whisk in roasted tomato puree, broth, and wine. Then whisk tomato paste.

Step 7

Heat the cream and whisk into the tomato mixture

Step 8

Taste and add sugar if necessary (the sugar helps cut the acidity of the tomatoes if they happen to be acidic)

Step 9

Stir in Parmesan. Add salt and pepper to taste and bring soup to a simmer.

NOTE: The type of tomatoes used in this recipe is important. The best are when in season, however store bought vine ripened is also a good selection. The large hard tomatoes found in Supermarkets usually have no taste and will yield an unsatisfactory result. Make sure they are nicely ripened


Tips & Variations


No special items needed.

Related

Rosie

Let me first say how impressed I am with this recipe. I am IMPRESSED. WOW!! Nothing I have had, tomato soup anything, tastes as good as this! I used beefsteak tomatoes from my garden, because I wanted the best flavor. They totally lived up to their reputation. The Bisque was so full of flavor using Merlot, which is my favorite wine for cooking. I made a Cheese, Basil and Tomato Bruschetta to have with it and we dug in. Mmmmm good!

review by:
(7 Aug 2020)

Luvcookn

Awesome bisque! I used a good Merlot which I dearly enjoy and it was perfect in your recipe. So looking forward to making it again with home grown roma tomatoes. Thanks for sharing ForeverMama! Made for Billboard Recipe Tag.

review by:
(23 May 2019)

QueenBea

What a great tasting bisque this is, my husband was very impressed with this one!! I used the last of my garden tomatoes and used coconut milk in lieu of the evaporated milk and everything worked perfectly.

review by:
(15 Oct 2017)

Gerry

DELICIOUS! It took me awhile to get to this lovely tomato soup as the plan was to use lush red tomatoes from my garden. While plenty ripened for fresh eating this season the main crop was slow to ripen. Your delicious soup was so worth the wait, so much so I will be roasting and freezing tomatoes to make for a "taste of summer' during our long prairie winter. Other than using half and half instead of evaporated milk (didn't have the canned) made as posted with great results!

review by:
(3 Oct 2015)