| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Cook: | 50 min |
| Yield: | 4 servings |
Ingredients
- Two 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
Instructions
- 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 and roast until caramelized, about 30 minutes.
- 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. Then add the sherry. Cook until all 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.
- Add the heavy cream and, using an immersion blender, puree the soup until uniform in texture. Add more chicken stock to adjust the consistency to how you like it.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 395 |
| Total Fat | 20 g |
| Saturated Fat | 10 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 15 g |
| Sugar | 29 g |
| Protein | 11 g |
| Cholesterol | 46 mg |
| Sodium | 1913 mg |
Reviews
Excellent tomato bisque but it’s WAY more than the stated 4 servings.
Delish! Made it per the recipe and it was so good! Second time, I left out the carrots and roasted 2 large red bell peppers, instead. Both variations were on point!
Absolutely amazing!!! Definitely a northeast winter fave!!! Goes great with a grilled sharp cheddar cheese sandwich on sourdough! Yum!!
This is so delicious! I subbed onion for the shallot and white wine for the sherry and half and half instead of cream (because that’s what I had on hand) and it’s some of the best tomato bisque I’ve ever had!
Loved this and have made it many times! Like others here, I roasted the veggies closer to 45 minutes than 30 and left out the red pepper second time. The heat didn’t add anything to the dish to me. It was yum without it!
I LOVE this recipe. To make it healthier and still SO delicious, I add MORE yellow peppers to the roasted veggies, substitute ghee for the butter and use full fat coconut milk for the cream. Divine!
Fabulous! So worth the effort of roasting the veggies!
This is so good. We used our San Marzano and Amish Paste we froze from our summer garden. We ran under water to peel off skins and then once thaw, squeezed out the water. We also did a fresh nutmeg sprinkle on top.
This soup should win awards. Tomato soup is one of my most favorite foods and this recipe is literally the world’s best. I found this recipe a few years ago and make it multiple times per year. I follow it exactly as written every time (something I rarely do for recipes) and it is perfection.
The most amazing tomato bisque! The roasting gives it such a wonderful depth of flavor. This recipe definitely takes some time, but it’s so worth it in the end. I find that it typically takes 40-45 minutes for the veggies to caramelize in the oven, and I end up using the whole 2 cups of stock each time. Also, I highly recommend using parchment and not silicon if you have it! Makes the clean up so much easier. This soup also freezes beautifully, so I often make a double batch and save the rest for a rainy day.