Roasted Tomato Bisque

A couple years ago I discovered this recipe that totally change how I look at bisque. Bisque is a type of rich, thick, creamy soup which has been pureed so that it has an even texture. Traditionally, bisque includes seafood, wine and cream, along with a mixture of spices. “Cream”…did you hear that? Not a happy word for someone who tries to incorporate healthy choices in their diet! I now can prepare a dairy free bisque that is rich, thick and creamy! Read on…

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I have a bowl of tomatoes that are perfectly ripe and are crying to be used! Thanks to John and Kim for their generosity by planting a neighborhood garden! I have been a grateful recipient, since I have been unable to garden while we are living in our temporary housing.

Wash and core 6-8 medium tomatoes. Place in baking dish along with 2 peeled potatoes, (cut into chunks) 2 cloves garlic, 1/2 onion and drizzle with olive oil, salt and freshly ground pepper.

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Place in 350 oven and roast for 45 minutes. Remove from heat and cool 10-15 minutes. Chop 2 basil leaves and fresh thyme leaves and add to mixture.

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Add mixture to VitaMix (blender) along with 1 cup homemade chicken stock. Be careful when you puree a hot mixture in your blender as it expands when blended. Puree in small amounts. I have also used an immersion blender which works quite well also.

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This is a rich full flavored soup. No one will believe it isn’t loaded with cream. The potatoes are the trick! They add the thickness without giving a potato flavor! I have also used this concept when I make butternut squash soup. Check back later for that recipe, fall is just around the corner!

Roasted Tomato Bisque

6-8 medium tomatoes, cored and halved
2 medium potatoes, peeled and cut into chunks
1/2 onion, cut in chunks
2 cloves garlic (whole)
3 T. olive oil
Salt & pepper
2 basil leaves
1/4 t. fresh thyme leaves
1 c. chicken stock

Place first 6 ingredients in baking dish. Roast in 350 oven for 45 minutes. Remove from oven, add herbs and let sit for 10-15 minutes. Place in blender along with chicken stock and puree. You can garnish with fresh basil leaves, dollop of sour cream and homemade croutons.

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9 Responses to Roasted Tomato Bisque

  1. Looks amazing and so much healthier than the creamy alternative. Way to go.

    Lots of yummy love,
    Alex aka Ma What’s For Dinner
    http://www.mawhats4dinner.com

  2. Karen says:

    Oh, this looks so rich and delicious! I never would have guessed there was no cream in it!

  3. It absolutely looks creamy and delicious. I love how easy it is too.

  4. Yes, yes!!! I love soups and this winter have gone nuts with baking vegies this way to turn into Bisque. Plenty of ripe tomatoes are the key.

  5. Kate says:

    This looks great and what a wonderful idea to use potatoes. I will give this a try! And, thank you for visiting my blog today. I enjoyed touring yours!

  6. Janice says:

    Made the tomato bisque today using fresh tomatoes from my garden. Wonderful!!!
    Instead of the potato I used sweet potatoes since I had them in my pantry. Love,love,love your website. Telling all my cooking friends about sweetbasilkitchen.com.

  7. Gayla says:

    Made the tomato bisque yesterday with the abundance of tomatoes needing to be used from the garden… and fresh herbs from my neighbor’s garden. This was soooo good. I made a triple recipe and froze the rest in freezer bags. Not sure if it will work but at least I won’t feel guilty about tomatoes rotting in the garden!

  8. Adryon says:

    LOVE the idea of using potatoes instead of cream. I’m going to have to try that!

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