Tomato Bisque

Submitted by: Marcia

Attributed to: Hannah and Richard

Category: Entrees

Description: A really fantastic tomato soup! Forget Campbell's! You can omit the cream for a soup versus bisque. Don't forget the cheeser.

Prep Time: 20 minutes

Total Time: 1 hour 15 minutes

Servings: 4

Difficulty rating: 2

Ingredients:

2 (28 ounce) cans whole tomatoes, drained of juices (San Marzano preferred)

1 Tablespoon olive oil

1 Tablespoon light brown sugar

4 Carrots, peeled and chopped

2 Shallots, quartered

Salt and freshly ground black pepper

3 Tablespoons unsalted butter

1/2 Teaspoon crushed red pepper

2 Cloves garlic, minced

1 Tablespoon tomato paste

2 Tablespoons dry sherry

1 (28 ounce) can crushed tomatoes (San Marzano preferred)

1 - 2 Cups chicken stock

1/4 Cup heavy cream

Special tools/utensils needed:

Immersion blender, lined baking sheet (silicone or parchment), Dutch oven

Directions: 

Preheat oven to 400 degrees F

1. In a mixing bowl, combine the drained tomatoes, olive oil, light brown sugar, carrots, and shallots; toss to coat. Season the vegetable with salt and pepper. Place the vegetables on a silicone or parchment-lined baking sheet. Roast until caramelized, about 30 minutes.

2. Heat a dutch oven over medium heat. Add butter and cook until foaming. Add the crushed red pepper and garlic, sautee for 1 minute. Add tomato paste and cook for 1 to 2 minutes. Then add the sherry. Cook until the liquid has evaporated and the alcohol has cooked off, 1 to 2 minutes. Add the roasted vegetables, crushed tomatoes and 1 cup chicken stock. Season with salt and pepper and bring to a simmer. Let simmer for 15 minutes.