Roasted Tomato Bisque With Chipotle Cream Recipes

CREAMY CHIPOTLE TOMATO BISQUE

Steps:

• Heat olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent, approximately 6-7 minutes. Add cumin, chili powder and salt. Stir to combine. Add chipotle peppers and Adobo sauce and stir.
• Stir in tomatoes and chicken broth; bring to a simmer over low heat. Cover, and simmer 5 to 6 minutes. Remove from heat.
• Cool mixture slightly. Process with an immersion blender until smooth. Stir in heavy cream. Adjust salt if necessary. Slowly heat bisque but do not boil. Serve immediately.

ROASTED TOMATO BISQUE WITH CHIPOTLE CREAM

Steps:

• Heat the oil in a pan over medium-high heat.
• Add the whole tomatillos, whole jalapenos, onion chunks, tomato halves and whole garlic cloves.
• Roast them until golden on all sides, flipping them occasionally so that all sides cook.
• If they begin to stick to the pan, add a splash of water to the pan, reduce the heat and cover the pan to allow them to simmer and cook.
• Add the roasted vegetables to the blender with the chipotle peppers and the cilantro.
• Blend until a smooth salsa forms, adding salt to taste.
• In a small bowl, mix ¼ cup (30g) sour cream with ¼ cup (59mL) chipotle salsa.
• Save the remaining salsa for another use.
• Coat a pan with 1 Tbsp (13g) oil and place it over medium heat.
• Add the chopped onion and garlic and cook until they are translucent.
• As the mixture begins to turn golden and once it starts to stick to the pan, add 1 Tbsp (14g) butter and continue cooking them.
• Cut the stems off of the tomatoes and cut them in half.
• Add the tomatoes face up and let them roast in the pan, stirring the veggies occasionally.
• Flip the tomatoes once the skins start to roast.
• Reduce the heat and cover the pan, allowing the tomatoes to cook down so that they can be easily mashed.
• The juices from the tomatoes will keep the onion and garlic from sticking to the pan so they should be soft and golden at this point.
• Remove the veggies from the heat and blend them for 30 seconds on high or until smooth.
• Return the blended tomato mixture to the pan and add the chicken broth and seasonings.
• Stir in the cream and let the soup simmer for 10 minutes or until warmed through.
• Ladle the soup into the serving bowls.
• Garnish the bisque with a swirl of chipotle cream.

TOMATO BISQUE ON STEROIDS

Steps:

• Heat olive oil in a large, tall pot or Dutch oven over medium-high heat. Add onion and celery and season with salt and pepper. Cook until vegetables are slightly opaque, 5 to 8 minutes. Add garlic; cook and stir for 2 minutes, being careful not to brown garlic.
• Pour in 2 cans of crushed tomatoes and chicken broth; bring to a boil. Stir in paprika, cayenne pepper, and chipotle pepper. Add rice and reduce heat to medium-low or low to maintain a simmer. Cook, stirring every few minutes, until rice is tender and celery has softened, about 45 minutes. Puree soup with an immersion blender until smooth. Stir in heavy cream and sugar, and season with salt and pepper as needed.
• Stir in diced tomatoes and remaining can of crushed tomatoes. Cook over medium heat until warmed through, 5 to 7 minutes. Ladle soup into warm bowls. Spoon remaining cream in spirals on each bowl and top with basil.

CREAM OF ROASTED TOMATO BISQUE

Steps:

• Preheat oven to 475 degrees.
• Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan.
• Brush generously with 3 tablespoons oil and sprinkle oregano, basil, and pepper.
• Roast tomatoes for 10 minutes. Sprinkle minced garlic over tops and continue roasting for an additional 5 to 12 minutes until tomato edges are charred, looking cooked and releasing their juices. Be careful not to over-roast so garlic won't burn. Scrape tomatoes, oil, and herbs from pan into food processor.
• Process until not quite smooth (leaving small chunks and charred black specks).
• In a saucepan cook onion in remaining 2 tablespoons oil until translucent. Whisk in roasted tomato puree, broth, and wine. Then whisk tomato paste.
• Heat the cream and whisk into the tomato mixture.
• Taste and add sugar if necessary (the sugar helps cut the acidity of the tomatoes if they happen to be acidic).
• Stir in Parmesan. Add salt and pepper to taste and bring soup to a simmer.
• NOTE: The type of tomatoes used in this recipe is important. The best are when in season, however store bought vine ripened is also a good selection. The large hard tomatoes found in Supermarkets usually have no taste and will yield an unsatisfactory result. Make sure they are nicely ripened.

ROASTED TOMATO BISQUE

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.