Creamy Roasted Tomato Bisque
 
Prep time
Cook time
Total time
 
Roasted tomatoes, garlic, red pepper, and onions pureed into a creamy tomato bisque and topped with shredded cheese and gluten free croutons.
Author:
Recipe type: Soups
Serves: 6-8
Ingredients
  • 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
Directions
  1. 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.
  2. 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.
  3. 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.
  4. Serve warm with desired toppings.
Recipe by Breezy Bakes at https://www.breezybakes.com/creamy-roasted-tomato-bisque/