Best Roasted Cherry Tomato Bisque Recipes

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.

RUSTIC ROASTED CHERRY TOMATO BISQUE image

Yield 4? people

Number Of Ingredients 10

2 pounds cherry tomatoes, halved (2-1/2 pound = ~3 cups)
6 cloves garlic, peeled
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon thyme leaves, chopped
1/4 teaspoon black pepper
1 can (14.5 ounces) chicken broth
1 cup water
1-1/2 cups half and half
1 tablespoon balsamic vinegar

Steps:

Heat oven to 425 F. Combine tomatoes, garlic, olive oil, salt, thyme and pepper. Spread onto a large rimmed baking sheet and roast at 425 for 30-35 minutes, stirring once. Spoon tomato mixture and juices into a large soup pot. Add chicken broth and 1 cup water. Bring to a simmer and cook 10 minutes. Transfer in batches to a blender and puree until smooth. Return to pot and stir in half and half and balsamic vinegar. Simmer 3 minutes until heated through ( or warm in microwave). Do NOT boil (it will curdle). Serve with a little cheese grated on top.

ROASTED CHERRY TOMATO BISQUE image

Number Of Ingredients 10

2 pounds cherry tomatoes, halved
6 cloves garlic, peeled
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon fresh thyme leaves, chopped
1/4 teaspoon black pepper
1 14 1/2ounce can chicken broth with roasted vegetables
1 1/2 cups half-and-half
1 tablespoon balsamic vinegar
Focaccia (optional)

Steps:

1. Heat oven to 425 degrees F. In a large bowl, combine tomatoes, garlic, olive oil, salt, thyme and pepper. Spread onto a large rimmed baking sheet and roast at 425 degrees F for 30 to 35 minutes, stirring once. 2. Spoon tomato mixture and any accumulated liquid into a large soup pot. Add chicken broth and 1 cup water. Bring to a simmer; cook 10 minutes. Transfer in batches to a blender and puree until smooth. Return to pot and stir in half-and-half and balsamic vinegar. Cook 3 minutes until heated through (do not boil). Serve with focaccia, if desired.