Rustic Roasted Cherry Tomato Bisque Recipes

ROASTED CHERRY TOMATO BISQUE

Roasted Cherry Tomato Bisque image

Provided by Jeff Mauro, host of Sandwich King

Time 1h15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 1/2 pounds cherry tomatoes
1 tablespoon olive oil
1 tablespoon light brown sugar
4 carrots, peeled and chopped
2 shallots, quartered
2 cloves garlic, lightly smashed
2 tablespoons dry sherry
Kosher salt and freshly cracked black pepper
3 tablespoons unsalted butter
1/2 teaspoon crushed red pepper, optional
1 tablespoon tomato paste
1 cup chicken stock
1/4 cup heavy cream
Fresh basil leaves, for garnish

Steps:

Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
Combine the tomatoes, olive oil, light brown sugar, carrots, shallots, garlic, dry sherry and some salt and pepper in a mixing bowl and toss to coat. Place the vegetables on the prepared baking sheet and roast until caramelized, 30 to 40 minutes.
Heat a cast-iron Dutch oven or large pot over medium heat. Add the butter and cook until foaming. Add the crushed red pepper if using and the tomato paste and cook for 1 to 2 minutes. Add the roasted vegetables and chicken stock. Bring to a boil and then lower to a simmer. Let simmer for 15 minutes.
Using an immersion blender, puree the soup until uniform in texture with a slightly thick consistency. Stir in the heavy cream. For a smoother texture, transfer to a standard blender and puree until smooth. Taste and season if necessary. Serve and garnish with basil leaves and crushed black pepper.

ROASTED TOMATO BISQUE

Roasted Tomato Bisque image

"This soup just begs for garlicky croutons," says Jeff.

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 28-ounce cans whole peeled tomatoes, drained
1 tablespoon extra-virgin olive oil
1 tablespoon packed light brown sugar
4 carrots, chopped
2 shallots, quartered
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
Pinch of red pepper flakes
2 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoons dry sherry
1 28-ounce can crushed tomatoes
1 to 2 cups chicken stock
Garlic croutons, for topping

Steps:

Preheat the oven to 400˚. Line a baking sheet with parchment paper or a silicone mat.
Combine the drained whole tomatoes, olive oil, brown sugar, carrots and shallots in a large bowl and toss to coat. Season with salt and pepper. Spread the vegetables on the 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 red pepper flakes and garlic and sauté for 1 minute. Add the tomato paste and cook, stirring, 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, bring to a simmer and cook 15 minutes.
Working in small batches, transfer the soup to a blender and puree until smooth. Return to the pot and add more chicken stock to adjust the consistency to how you like it. Taste again and adjust the seasoning with salt and pepper. Ladle into bowls and top with croutons.

ROASTED CHERRY TOMATOES

Roasted Cherry Tomatoes image

This is one of the easiest side dishes I've found. I don't even like most tomatoes, but I love these sweet little cherry tomatoes. This is the basic recipe, but you can also add slivered garlic to the roasting pan and/or chopped fresh basil and Parmesan cheese at the end. Very good with pasta!

Provided by Kristen M

Categories Side Dish Vegetables Tomatoes

Time 45m

Yield 8

Number Of Ingredients 5

Ingredients

¼ cup olive oil
1 tablespoon balsamic vinegar
1 ½ teaspoons salt
¼ teaspoon ground black pepper
3 pints cherry tomatoes

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Whisk olive oil, balsamic vinegar, salt, and pepper in a large bowl. Add cherry tomatoes; toss to coat.
Spread cherry tomatoes in an even layer on a rimmed baking sheet.
Roast until skins are slightly shriveled, 35 to 40 minutes.

Nutrition Facts : Calories 84.5 calories, Carbohydrate 5.5 g, Fat 7.1 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 1 g, Sodium 446.7 mg, Sugar 0.3 g

ROASTED CHERRY-TOMATO SAUCE

Roasted Cherry-Tomato Sauce image

This is a slow-roasted version of the stove-top tomato sauce, and it's jam-packed with flavor. You'll want to have it with everything -- not just over pasta but on crusty bread and scrambled eggs, and paired with soft cheeses.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.

Provided by Martha Stewart

Time 1h10m

Yield Makes 2 cups

Number Of Ingredients 7

Ingredients

1 pound, 6 ounces cherry tomatoes
3 cloves garlic, smashed
1/2 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh thyme
2 teaspoons packed light-brown sugar
1 teaspoon coarse salt

Steps:

Preheat oven to 325 degrees. Mix together tomatoes and garlic in a nonreactive 9-by-13-inch baking dish. Whisk together oil, vinegar, thyme, brown sugar, and salt in a bowl. Drizzle over tomato mixture.
Bake until tomatoes are softened and caramelized, about 1 hour. Serve warm or at room temperature. Sauce can be stored in refrigerator up to 5 days; let cool before storing.

RUSTIC ROASTED CHERRY TOMATO BISQUE

RUSTIC ROASTED CHERRY TOMATO BISQUE image

Categories Soup/Stew Tomato

Yield 4? people

Number Of Ingredients 10

Ingredients

2 pounds cherry tomatoes, halved (2-1/2 pound = ~3 cups)
6 cloves garlic, peeled
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon thyme leaves, chopped
1/4 teaspoon black pepper
1 can (14.5 ounces) chicken broth
1 cup water
1-1/2 cups half and half
1 tablespoon balsamic vinegar

Steps:

Heat oven to 425 F. Combine tomatoes, garlic, olive oil, salt, thyme and pepper. Spread onto a large rimmed baking sheet and roast at 425 for 30-35 minutes, stirring once. Spoon tomato mixture and juices into a large soup pot. Add chicken broth and 1 cup water. Bring to a simmer and cook 10 minutes. Transfer in batches to a blender and puree until smooth. Return to pot and stir in half and half and balsamic vinegar. Simmer 3 minutes until heated through ( or warm in microwave). Do NOT boil (it will curdle). Serve with a little cheese grated on top.

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