Roasted Tomato Bisque (11.16.12)

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
Roasted Tomato Soup

by Chef Ryan Murray, La Caille

  • 1 28 ounce can Roasted Tomatoes
  • 1 Each Yellow onion
  • 4 Each Garlic Cloves Chopped
  • 1 Stalk Celery Chopped
  • 1 Stalk Carrots Chopped
  • ½ LBS Butter
  • 5 Cups Chicken broth
  • 1 ½ Cups Heavy Cream
  • 5 Each Fresh Basil Leaves
  • 1 Tablespoon Brown Sugar
  • To taste salt
  • To taste White pepper

Prep
In a large soup pot set on medium high heat add the butter, onions, celery, and carrots and cook until nice and caramelized.

Once that is done add the chopped garlic and cook for 1 minutes then add the roasted tomatoes and cook until it starts to stick to the bottom of the pot then add the chicken stock and stir until all the bitts come off the bottom then add the cream and let the soup come to a simmer and stir every couple of minutes.

Once the soup has simmered for 15 minutes add the chopped basil and blend with a stick blender until very smooth. Add the brown sugar and season with salt and white pepper. 

  • promo307999105

    Chicken Jambalaya

  • promo302292400

    Swiss Steak

  • promo309035533

    Chicken and Rice Soup

  • promo304110385

    Quick Vegetable Beef Soup

  • promo304628677

    Pasta Spinach Salad

  • promo304108066

    Recipe: Apple Cranberry Stuffing

  • promo309813840

    Fast Cream of Tomato

  • recipe recipes

    Lasagna Roll-Ups

  • promo310685365

    Recipe: Samosas 3 ways

  • promo309726678

    Spinach, Pepper and Feta Frittata

  • promo306616540

    Spinach Pesto Chicken

  • promo302378982

    Chicken and Broccoli over Brown Rice

  • promo309554491

    Cheesy Enchilada Dip