Roasted Tomato Basil Bisque

Name: Roasted Tomato Basil Bisque
Prep time: 3 h 5 min
Cook time: 3 h 5 min
Yield: 1 serving
Ingredients: 3 28- ounce cans peeled tomatoes; 2 tablespoons extra virgin olive oil; sea salt; freshly ground black pepper; 3 stalks celery; 1 large onion; 3 medium shallots; 1 tablespoon extra virgin olive oil; 1 head garlic; 2 teaspoons extra virgin olive oil; 5 cups low sodium chicken broth; 3 tablespoons pesto; 1 tablespoon dried oregano; 2 teaspoons dried basil; 2 anchovy fillets*; 2 teaspoons dark brown sugar; ½ cup Greek yogurt; ¼ cup milk; pesto

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Prep Time
3 hrs 5 mins
Cook Time
3 hrs 5 mins
Course
Soup

Roasted Tomato Basil Bisque

Brielle Kelley

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Roasted (canned) tomatoes and a secret ingredient makes for fabulous, rich flavor. You'll find yourself craving it again and again!

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Ingredients

3 28- ounce cans peeled tomatoes if you can find San Marzano tomatoes, they are wonderful but if not, the soup will still be great
2 tablespoons extra virgin olive oil
sea salt
freshly ground black pepper
3 stalks celery
1 large onion
3 medium shallots
1 tablespoon extra virgin olive oil
1 head garlic
2 teaspoons extra virgin olive oil
5 cups low sodium chicken broth
3 tablespoons pesto
1 tablespoon dried oregano
2 teaspoons dried basil
2 anchovy fillets*
2 teaspoons dark brown sugar
½ cup Greek yogurt
¼ cup milk
pesto

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Instructions

Preheat oven to 400˚F. Line two sheet pans with parchment paper or foil. Drain tomatoes well, reserving juice. Set juice aside.
Cut tomatoes in half and place on one of the prepared pans with cut side up. Drizzle tomatoes with 2 tablespoon olive oil. Sprinkle with sea salt and freshly ground black pepper.
Cut celery into 2-3-inch pieces. Cut onions in half then each half into 4 wedges. Cut each shallot in half. Place all veggies on second pan and drizzle with 1 tablespoon olive oil. Sprinkle with ½ teaspoon sea salt and a generous grind of black pepper. Stir to coat veggies with oil. (I like to do this with my hands.)
Cut ¼ inch off top of garlic. Place, cut side down, in a small, oven-safe bowl. Drizzle with 2 teaspoons of olive oil and cover with foil. Place bowl on sheet pan with onion mixture.
Place both pans in the oven and roast for 30 minutes. Remove from oven. Turn tomatoes so that cut side now faces down. Stir onion mixture and return both pans to oven.
Roast onion mixture another 15 minutes, then remove from oven. Tomatoes should be roasted another 30 minutes for a total of 1 hour.
Cool slightly, then squeeze garlic bulbs to release individual cloves.Transfer garlic and contents of both pans to a large Dutch oven. Add reserved tomato juice, chicken broth and pesto, stir well. Add oregano, basil, anchovies and brown sugar and bring to a boil. Reduce to a simmer and cook for 15 minutes, then puree with an immersion blender to a regular blender.**
To serve, combine Greek yogurt and milk, stir until smooth. Ladle soup into bowls and drizzle with a bit of Greek yogurt mixture and pesto. Serve hot.

Notes

*Don't skip the anchovies! There's no fish taste in the soup but anchovies add delicious flavor. I usually keep a tube of anchovy paste in my refridge. It keeps for a long time and I can't tell any difference from the canned little fishies (plus I don't have to look at them :) Substitute½ inch of paste for 1 anchovy. If you prefer the canned anchovies and don't use the entire tin, they can be frozen until you need them again.** If using a regular blender, make sure to let the mixture cool a bit before blending. Also, when you blend the mixture, start slow and blend in small batches. Leave the center cap off and cover the opening with a clean kitchen towel. This will prevent the hot liquid from making a mess all over your kitchen.