ROASTED CHERRY TOMATO BISQUE

Roasted Cherry Tomato Bisque image

Provided by Jeff Mauro, host of Sandwich King

Time 1h15m

Yield 4 servings

Number Of Ingredients 14

2 1/2 pounds cherry tomatoes
1 tablespoon olive oil
1 tablespoon light brown sugar
4 carrots, peeled and chopped
2 shallots, quartered
2 cloves garlic, lightly smashed
2 tablespoons dry sherry
Kosher salt and freshly cracked black pepper
3 tablespoons unsalted butter
1/2 teaspoon crushed red pepper, optional
1 tablespoon tomato paste
1 cup chicken stock
1/4 cup heavy cream
Fresh basil leaves, for garnish

Steps:

Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
Combine the tomatoes, olive oil, light brown sugar, carrots, shallots, garlic, dry sherry and some salt and pepper in a mixing bowl and toss to coat. Place the vegetables on the prepared baking sheet and roast until caramelized, 30 to 40 minutes.
Heat a cast-iron Dutch oven or large pot over medium heat. Add the butter and cook until foaming. Add the crushed red pepper if using and the tomato paste and cook for 1 to 2 minutes. Add the roasted vegetables and chicken stock. Bring to a boil and then lower to a simmer. Let simmer for 15 minutes.
Using an immersion blender, puree the soup until uniform in texture with a slightly thick consistency. Stir in the heavy cream. For a smoother texture, transfer to a standard blender and puree until smooth. Taste and season if necessary. Serve and garnish with basil leaves and crushed black pepper.