Roasted Tomato Bisque – A Rustic Cold Weather Soup

By | December 11, 2013 at 11:21 am | No comments | Eat, Food Recipes, Healthy Eating, Seasonal Food | Tags: , , ,

You know those cold winter nights when you want something soul-warming for dinner that doesn’t take all night to make. One of those great easy meals for me is a great tomato bisque and grilled cheese. We have come a long ways from tomato soup out of a can with grilled cheese on tasteless white bread featuring sliced cheese in cellophane wrappers.


Making an excellent grilled cheese is something we will tackle in another posting. For now let’s focus on our roasted tomato bisque. This recipe calls for canned tomatoes and store-bought chicken stock, but roasting the vegetables gives it a good homemade rustic taste.

 Roasted Tomato Bisque


2 – 28 ounce cans whole tomatoes, drained of their juices

1 tablespoon olive oil

1 tablespoon light brown sugar

4 carrots, peeled and chopped

2 shallots, quartered

Salt and freshly cracked black pepper

3 tablespoons unsalted butter

1/2 teaspoon crushed red pepper

2 cloves garlic, minced

1 tablespoon tomato paste

2 tablespoons dry sherry

One 28-ounce can crushed tomatoes

1 to 2 cups chicken stock

1/4 cup heavy cream


Notes: If tomatoes are in season and you want to substitute fresh for the canned then just get 2 lbs of good ripe tomatoes. Cut them in half and place them open side up on the sheet tray. Drizzle olive oil over the tops and season with salt and pepper before roasting.




Preheat the oven to 400 degrees F.


In a mixing bowl, combine the drained whole tomatoes, olive oil, light brown sugar, carrots and shallots, and toss to coat. Season the vegetables with salt and pepper. Place the vegetables on a silicone or parchment-lined baking sheet, drizzle some additional olive oil over the tops and roast until caramelized, about 30 minutes.

Butter & Garlic

Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the crushed red pepper and garlic and saute for 1 minute. Add the tomato paste and cook for 1 to 2 minutes until it’s toasted. Then add the sherry. Cook until all the liquid has evaporated 1 to 2 minutes more. Add the roasted vegetables, crushed tomatoes and 1 1/2 cups chicken stock. Season with salt and pepper and bring to a simmer. Cover and let simmer for 15 minutes.

Ingredients in Pot

Use an immersion blender to blend the soup up. Add the heavy cream and stir in. Add any chicken stock to adjust consistency to desired level. Taste and adjust seasoning then serve and enjoy!



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