Roasted Tomato Basil Bisque
User Reviews
0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
1 hr 5 mins
-
Total Time
1 hr 15 mins
-
Servings
10 servings
-
Course
Main Course, Soup
-
Cuisine
American
Roasted Tomato Basil Bisque
Report
Bursting with mouth-watering flavor, hitting both sweet and robust notes, this recipe for roasted tomato basil bisque is definitely a family favorite.
Share:
Ingredients
Roasting Ingredients
- 2 to 2½ pounds Roma tomato about 8 to 10 large, fresh or plum tomato, halved lengthwise
- ¼ cup avocado oil
- 1 onion medium yellow, roughly chopped
- 1 carrot medium, peeled and cut into coins
- 6 cloves garlic peeled and cut into slices
- 1 teaspoon mineral salt
- ¼ teaspoon black pepper ground
Bisque Ingredients
- 4 cups chicken stock box or vegetable stock or broth
- ¾ cup heavy cream or coconut cream
- 20 basil or 4 teaspoons dried, fresh leaves, whole
- 8 oregano or 1 teaspoon dried, fresh leaves, whole
- 1 teaspoon thyme or ½ teaspoon dried, fresh leaves, stripped from stem
- 1 tablespoon sweetener optional, brand THM Gentle Sweet
- ¼ teaspoon ground nutmeg (optional)
Instructions
- Preheat oven to 450° F.
- In a glass bowl, toss together all of the roasting ingredients until everything is lightly coated in oil. Place on a parchment or silicone lined non-aluminum (see notes) baking sheet or inside a glass baking dish. Roast in preheated oven for 30 to 45 minutes or until the skins on the tomatoes are soft, wrinkled, and lightly caramelized. Rotate the pan if necessary.
- Remove from the oven and, using heat safe, non-aluminum tongs or a fork, carefully remove and discard the skins from the tomatoes.
- Put all of the tomatoes, veggies, and their juices into a large saucepot. Add remaining ingredients and bring to a boil, stirring almost constantly to prevent it from boiling over.
- Reduce the heat to low and allow to gently simmer, covered, for 20 minutes, stirring often.
- Using an immersion blender, puree the soup until a smooth, uniform texture results.
- Garnish with a drizzle of cream and freshly chopped basil if desired.
Equipments used:
Notes
- Do NOT use aluminum anything (pans, pots, utensils) when handling the tomatoes. The acidity combined with the aluminum may adversely effect the robust flavor of the tomatoes.
- If you don't have an immersion blender, very carefully transfer the soup to a heat-safe blender and blend it according to the manufacturer's directions.
- blend
- For added protein, mix in 15 tablespoons (3/4 cup plus 3 tablespoons) collagen. Quality collagen (I recommend the THM brand) dissolves instantly and is tasteless.
Nutrition Information
Show Details
Serving
1cups
Calories
141kcal
(7%)
Carbohydrates
8g
(3%)
Protein
2g
(4%)
Fat
12g
(18%)
Sodium
593mg
(25%)
Fiber
2g
(8%)
Sugar Alcohols
1g
Net Carbohydrates
5g
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1cups | |
| Calories | 141kcal | 7% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Sodium | 593mg | 25% |
| Fiber | 2g | 8% |
| Sugar Alcohols | 1g | |
| Net Carbohydrates | 5g |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
