Roasted Tomato Basil Bisque With Pumpernickel Croutons Vegan Recipes

ROASTED TOMATO BISQUE

Roasted Tomato Bisque image

Provided by Jeff Mauro, host of Sandwich King

Time 1h5m

Yield 4 servings

Number Of Ingredients 14

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

Steps:

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.

ROASTED TOMATO-BASIL BISQUE WITH PUMPERNICKEL CROUTONS (VEGAN)

Roasted Tomato-Basil Bisque With Pumpernickel Croutons (Vegan) image

Make and share this Roasted Tomato-Basil Bisque With Pumpernickel Croutons (Vegan) recipe from Food.com.

Provided by zeldaz51

Categories Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

6 slices pumpernickel bread, cut into 1/2-inch cubes
1/4 cup olive oil
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
2 -2 1/2 lbs tomatoes, quartered
5 garlic cloves, peeled and left whole
2 onions, slicd
1/4 cup olive oil
sea salt
ground black pepper
2 cups vegetable broth
1/2 cup chopped fresh basil, plus extra for chiffonade garnish
2 tablespoons brown sugar
1 teaspoon lemon juice

Steps:

Croutons: Preheat oven to 325 Fahrenheit. Toss bread cubes with oil, salt, and pepper., then spread on a rimmed baking sheet in one layer, Bake 25 to 35 minutes until crisp and lightly browned, turning with a spatula every 10 minute.
Bisque: Preheat oven to 450 degrees.Spread tomatoes, garlic, and onions on a rimmed baking sheet and drizzle with olive oil. Generously season with salt and pepper, then roast for 30 to 35 minutes until tomatoes are lightly browned and caramelized.
Transfer vegetables to a large pot and add broth. Bring to a boil, then simmer for 10 minutes. Add basil off the heat, then puree by batches in a blender, or puree in the pot with an immersion blender. Blend until it's very smooth, then return it to the pot and add the brown sugar and lemon juice. Taste for seasoning. Serve garnished with croutons and basil chiffonade.

TOMATO BASIL BISQUE

Tomato Basil Bisque image

Make and share this Tomato Basil Bisque recipe from Food.com.

Provided by Lacer

Categories Vegetable

Time 20m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 4

Ingredients

1 (24 ounce) jar tomato and basil pasta sauce
2 cups Baby Spinach
2 cups vegetable broth
crouton (optional)

Steps:

Combine pasta sauce, spinach and broth in a large pot. Bring to a boil; simmer for 5 minutes.
Puree soup in batches in a blender or using an immersion blender.
Return to pot and heat through.
Serve with croutons if desired.

Nutrition Facts : Calories 44.4, Fat 1, SaturatedFat 0.2, Cholesterol 1.2, Sodium 416.7, Carbohydrate 7.1, Fiber 0.6, Sugar 1.6, Protein 1.9

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