Yummy Roasted Tomato Bisque
If you know me, you know I have a soup obsession! I love soup any day of the year. Now that it's finally below 65 degrees in LA, it seems appropriate to make soup every day!
Tomato Bisque is top on my list of favorite soups. I actually have never tried to make a bisque before because I thought mine would never be as good as one I could get in a restaurant. Boy was I wrong! And much to my surprise, it was so easy to make.
I was inspired by my Roasted Tomato Salsa for this recipe (You can find my salsa recipe under the "Food" tab..you will not be disappointed). I roasted my tomatoes, pearl onions, & garlic before putting them into my soup pot! I think this was such a good idea!
For this recipe, I used friedas gold pearl onions. I love trying various ingredients that come from the same family. To be honest, these little cuties were kind of annoying. HA! They were hard and time consuming to peel. With that being said, I also think they added a unique flavor to the bisque. Next time, I may just stick to a regular ole sweet Vidalia onion.
I also chose to use Campari tomatoes for this bisque because these tomatoes are sweet & juicy.
I also used an immersion blender for this recipe. My brother and sister in law bought me a great KitchenAid one for my birthday back in November. You can totally use a blender here, you just may need to puree in smaller batches.
Enjoy this recipe friends and Happy Holidays!
As always, I would love it if you try this one out, please share with me! You can find me on Instagram @DeAnnaStag
Roasted Tomato Bisque
12-15 gold pearls onions, peeled
2 16oz packages of Campari Tomatoes
2 garlic cloves, peeled
2 large carrots, peeled and chopped
2 stalks of celery, chopped
2 TBLS olive oil, divided
1 teaspoon fennel seeds, roughly chopped
1 TBLS salt
1 1/2 tsp of ground pepper
1 TBLS dried oregano
1 TBLS dried Basil
1 TBLS balsamic vineagar
2 tsp sugar
1 32oz Chicken broth
1/2 cup heavy cream
Cover a sheet pan with aluminum foil. Lay the peeled pearl onions, peeled garlic, & Campari tomatoes on the sheet pan. Drizzle with 1 TBLS of the divided olive oil and a sprinkle of salt. Roast at 400 for about 8 mins. Remove the pearl onions & garlic. Continue to roast the tomatoes for another 15-20 mins being careful not to burn.
In a large pot, add the remaining 1 TBLS of olive oil. Sauté your chopped carrots & celery over medium heat, stirring occasionally until the vegetables are just beginning to brown, 5-7 minutes.
Add the roasted garlic, pearl onions, & tomatoes (skin and all) to the pot. Be sure to add all the juices from the roasting pan as well! Add the chicken broth, balsamic vinegar, & all remaining seasonings. Bring to a boil. Cover & cook over medium heat, stirring occasionally for another 15 minutes.
Using your immersion blender, puree the bisque until smooth. Add the heavy cream & cook until the soup is just heated through. Season with more salt & pepper if desired.
Serve with a grilled cheese or parmesan croutons. Enjoy!