Every sandwich place seems to have an amazing tomato soup. You have Zupas, Paradise Bakery, and Sauce to name just a few. There is no better sandwich accompaniment than a hearty bowl of creamy tomato soup.
I have come a long ways in liking tomato soup from my days as a child eating Campbell’s. I first leaned that adding milk instead of water to reconstitute the can was a tastier option. Then I discovered that adding crushed oregano and freshly grated parmesan cheese was even more delicious. And if I didn’t have a sandwich to dip, garlic croutons were an acceptable substitution.
As much as I have always loved tomato soup, I have never made my own…until now. I still love the unique flavors that the differing restaurant soups have to offer, but by golly my soup is just as good to throw into the mix. Plus, this recipe for Creamy Roasted Tomato Bisque is fairly simple, and like all other soups, tastes even better as it sits so you can make it in advance.
For the base of this recipe, I roasted tomatoes, onion, garlic, and red bell pepper in some olive oil, salt, and pepper. Then I pureed the roasted veggies and added some half and half to lend some creaminess. It is divine! If you would like to go the healthier route, you can skip adding the half and half. Add some vegetable broth instead, but you won’t have the creaminess.
Toss is some homemade or store bought parmesan garlic croutons and some shredded sharp cheddar cheese and you have a real feast on your hands, even if it is just soup.
And there you have it folks, you have now graduated from Campbell’s and entered into mature adulthood of tomato soups. Your taste buds will thank you.
How has your taste for soup changed over the years?
- 10 medium sized on the vine tomatoes
- 1 onion cut into wedges
- 1 red bell pepper
- 3-5 garlic cloves
- 2 tablespoons olive oil
- 1¼ teaspoons salt
- ¼ teaspoon pepper
- ¼ teaspoon coriander
- ½ teaspoon nutmeg
- ¾ teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons brown sugar
- 1 cup half and half
- 2 tablespoons mascarpone or cream cheese
- Preheat oven to 375 degrees. Line a large baking pan with foil. Arrange tomatoes, onion wedges, garlic cloves, and bell pepper on baking pan. Score tomatoes 3 times each with a sharp knife to avoid bursting in the oven. Drizzle vegetables with olive oil. Generously salt and pepper veggies. Rub veggies with fingers to make sure they are all covered in oil, salt, and pepper. Bake at 375 for 50-60 minutes until bell pepper is soft.
- Allow veggies to cool enough to handle. Peel skin off tomatoes and bell pepper and discard. Squeeze garlic paste from skin, and discard skin. In two batches, puree vegetables and garlic paste in a blender or food processor until smooth. Add puree to a large soup pot.
- Add salt, pepper, coriander, nutmeg, oregano, basil, brown sugar, and half and half. Heat soup through on medium heat, stirring to incorporate ingredients. Once soup is warmed through, add mascarpone or cream cheese. Stir until cheese is melted through. Salt and pepper to taste.
- Serve warm with desired toppings.