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Tomato Bisque Recipe

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This recipe for Tomato Bisque is from Eating In: Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tomatoes, quartered
2 shallots, quartered
8 garlic cloves, peeled
1/2 red bell pepper, seeded
1/2 jalepeno pepper, seeded
olive oil
1 1/2 c whole milk
1 c cream
1 c vegetable stock
1 1/2 tbsp. dill, chopped
2 tbsp. basil, chopped
salt & freshly ground black pepper
Directions:
Directions:
Preheat oven to 425º. In a large mixing bowl, place the tomatoes, shallots, garlic, and peppers. Toss with just enough olive oil to coat. Transfer vegetables to a sheet pan and roast in the upper third of the oven for 45 minutes, stirring occasionally.

Remove the vegetables from the oven and cool. Remove the skins from the tomatoes and peppers.

In a stock pot, add the vegetables, milk, cream, and stock. Heat to a simmer and cook uncovered for 15-20 minutes. Using an immersion blender (or you could transfer to a standard blender), puree until the soup is completely smooth. Next add fresh herbs and season to taste.
Number Of Servings:
Number Of Servings:
8

 

 

 

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