Soup Season: Delicious and Nutritious
Roasted Tomato Bisque is a luscious and flavorful soup that celebrates the natural sweetness and richness of roasted tomatoes. This classic dish is a beloved favorite among soup enthusiasts for its deep, comforting taste and velvety texture. Roasted Tomato Bisque is a variation of traditional tomato soup, elevating the flavor by adding a step where the tomatoes are roasted to enhance their sweetness and complexity. The result is a deliciously warm and hearty soup that can be enjoyed as a comforting appetizer or a satisfying main course. In this introduction, we will delve into the enticing world of Roasted Tomato Bisque, exploring its ingredients, preparation techniques, and the ways in which it has become a beloved staple on many dining tables.
3 pounds roma or plum tomatoes, cut in half
8 garlic cloves, peeled
3 tablespoons olive oil
Salt and Pepper
1/2 tablespoon olive oil
2 yellow onions, thinly sliced
1/2 cup packed basil leaves
1/2 teaspoon dried oregano
1-2 cups water or vegetable broth, depending on how thick you want the soup
Preheat your oven to 400ºF (200ºC) Place the halved roma or plum tomatoes and peeled garlic cloves on a baking sheet lined with parchment paper.
Drizzle the tomatoes and garlic with 3 tablespoons of olive oil, ensuring they are well-coated. Season the tomatoes with freshly ground salt and pepper to taste. Roast the tomatoes and garlic in the oven for 30-40 minutes or until the tomatoes are soft and slightly caramelized. Remove them from the oven and let them cool for a few minutes.
While the tomatoes are roasting, heat 1/2 tablespoon of olive oil in a large pot over medium-low heat. Add the thinly sliced onions and cook, stirring occasionally until they turn golden brown and caramelized, which can take around 20-30 minutes. Add the dried oregano and stir for another 1-2 minutes
Once the onions are caramelized, remove them from the heat and set them aside. In a blender, combine the roasted tomatoes, roasted garlic caramelized onions, and packed basil leaves.
Add 1-2 cups of water or vegetable broth, depending on your preferred thickness for the soup. Blend the mixture until it becomes smooth and creamy.
Pour the blended mixture back into the pot and place it over medium heat. Heat the soup, stirring occasionally, until it's warmed through. Season with freshly ground salt and pepper to taste.