Oven Roasted Tomato Bisque Soup

Oven Roasted Tomato Bisque Soup! Oh my goodness this was so delicious! If I could, I would have eaten 4 bowls. I made this using my super easy to make, oven roasted tomatoes. The whole house smelled phenomenal. I was doing a little happy dance in the kitchen when I was taste testing! 🙂  I also want to mention how chock full of nutrients this recipe is!! My kids have no idea they are eating so many veggies!!!

Ingredients:

• Oven roasted tomatoes (pictured left)
• Olive oil
• 1/2 sweet onion, such as walla walla.
• 1 large peeled carrot
• 1 large celery stick
• 1 quart homemade chicken broth! (Please don’t use canned! I beg you!! If you don’t have homemade broth, please at least use “better than bouillon.” It comes in a jar, and you can buy it at any grocery store.)
• Sugar to taste. I use turbinado (raw sugar), but brown sugar works well too.
• 1/4-1/2 cup heavy cream
• Salt & pepper to taste

Instructions:

Take your beautiful oven roasted tomatoes and put them in your blender. I use my Vitamix! I sort of have an ongoing love affair with my Vitamix! ;-P  I just love that machine!! One of the best purchases EVER! A blender will work just fine… but a Vitamix does much more than just “blend,” it emulsifies and purees the tomatoes into the creamiest consistency. But before blending… I used a ladle and skimmed off some of the oil on the top. I really have to watch how much fat I eat, or I will get ill. If you’re not concerned with it, then go ahead and skip this step.

See the layer of oil?

I skimmed about half of it off.

Then it’s time to blend!

Next take your onion, celery and carrot and cut them into large chunks. Put them in your food processor. If you don’t have a food processor, you can finely mince your veggies….. but believe me, it’s easier in the food processor!! (Another fabulous kitchen purchase!!)

Pulse until it’s very finely minced.

In a large pot. Heat a drizzle of olive oil over med-high heat. Add in your mirepoix (which is French for carrot, celery and onion! Also known as your aromatics) Cook until it’s soft and translucent…. about 6-8 minutes. Season with salt and pepper.

Remember this?? lol I hope you all know how to make your own homemade chicken broth!! PLEASE don’t use canned….. I beg you!! You’ll never get the flavor that you get with homemade. And you’ll never get the nutrients either! Add in your broth to your cooked veggies. Heat through.

Once it’s heated through, put this mixture into your blender or Vitamix. I wish I had an extra Vitamix container so I didn’t have to pour out the tomatoes into another pitcher… but maybe if Mr. Jones reads this he’ll know what to surprise me with! ;-P

Now blend away 🙂

It will be super frothy… don’t worry about that. Rinse out the pot you cooked the veggies in… so that you don’t have random big pieces of veggies in your creamy soup. Pour your veggie/broth mixture into the pot, as well as the tomato mixture.

Stir often over medium heat until it starts to simmer. The frothiness will go away, I promise! Turn the heat to low and simmer for 15-30 minutes. Once it’s all incorporated you need to taste to see if it’s sweet enough!! Some tomatoes are sweeter than others! In order to cut back the acidity and to have a yummy soup… you need to add sugar! When I roasted the tomatoes, I added a little bit of sugar already. After I tasted this soup, I added about a tablespoon more of turbinado sugar. (You can also use brown sugar) Then it was perfect!! You’ll have to be your own judge as to how much to put in. Just add a teaspoon at a time and taste test. 🙂

Look how creamy it is! And if that isn’t creamy enough…. now it’s time to turn this tomato soup into a bisque!! I added about 1/3 cup of heavy cream…. but add in more or less depending on how creamy you like it.

Mix until incorporated. Heat through and season with salt & pepper. Oh…… NO! This is too good!! lol Serve with a dollop of sour cream and chives. Oh! And don’t forget the crusty bread!!!

Bon Appétit!!