I saw a video online someplace (I want to say Facebook, but it could have been on Reddit too), and it showed how to make tomato bisque using freshly roasted tomatoes.
I was excited to try it since we’ve been getting tons of big tomatoes in our CSA box over the past two weeks and I had them sitting on the counter.
This recipe is simple, but it does involve a few steps and does take some time.
It’s worth it in my opinion.
Roasted Onion and Caramelized Onion Bisque
- 8-10 Tomatoes, tops cut off. If the tomatoes are not a uniform size, cut them in half /into large uniform hunks
- 1 large onion, chopped
- 2 cloves of garlic, diced
- 2 tablespoons avocado oil
- 2 tablespoons butter
- 1 can (approx 16 oz) chicken or veggie stock
- 1 Teaspoon each: Basil, Rosemary
- 1 bay leaf
- 1 cup half and half
- dash red pepper flakes (optional)
- Preheat Oven to 425 degrees. Place tomatoes/tomato hunks on an oiled-up baking sheet. Brush tomatoes with oil and a sprinkle of salt and pepper.
- Roast tomatoes for 35-45 minutes.
- While tomatoes are roasting, melt butter in a stockpot, and over medium/low heat saute onions. in the last 10 minutes of cooking the onions, add the garlic and stir frequently to keep from burning. You will need to stir frequently.
- Place tomatoes in with onions, and add stock, and all herbs/seasonings, EXCEPT the bay leaf and red pepper.
- Using an emersion blender, blend soup until it’s smooth.
- Now that soup is smooth, add bay leaf and simmer for 30-45 minutes on low.
- Add half and half, stir well, add red pepper if desired.
- Serve topped with croutons.
This recipe does not make a ton of soup, as most of my soup recipes do. This recipe takes time, but it’s so good. It’s worth the time and effort for sure.
I recommend my 4-way grilled cheese to go with this soup too!