Feb 14

Creamy Tomato Bisque

Now that Lent has begun, I have to keep more meatless options in mind for meals.  Soups are always great for both lunch and dinner.  And this made for a great lunch while I was fighting off a nasty cold, thanks to the extra “kick”.


Next time I’ll be having this with a nice gooey grilled cheese…yum. Oh and if you’re looking for something “festive” to make for your Valentine’s Day dinner, consider this for a first course!

Creamy Tomato Bisque
slightly adapated from The Maternal Foodie

4 tablespoons extra virgin olive oil, divided
1 teaspoon crushed red pepper
1 tablespoon butter
1 medium onion, diced
1 (28 ounce) can whole tomatoes, plus one large fresh tomato
2 cups chicken stock
3/4 cup heavy cream
2 tablespoons minced garlic
1/2 teaspoon Italian seasoning
2 pinches sugar
salt, pepper, garlic powder to taste

Preheat oven to 400 degrees. Cut tomato in half and toss in baking pan with 2 tablespoons oil, salt and pepper. Roast for about 30 minutes.

After tomato has roasted for 20 minutes, saute onions and garlic with remaining oil, butter and crushed red pepper in a large dutch oven. Cook for about 10 minutes, until onions get soft and translucent. Add chicken stock, canned tomatoes, roasted tomato, Italian seasoning, sugar, salt, pepper and garlic powder. Squash tomatoes with a fork and mix ingredients thoroughly. Bring to boil and simmer for 35-40 minutes.

Mix in heavy cream. Transfer to blender and blend for about a minute, until creamy.

Serves about 4.

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