To make this Tomato Bisque Recipe, you will need the following ingredients:
6-8 med sized tomatoes, quartered (I used tomatoes on the vine)
1 shallot, quartered
1/4 cup olive oil
1 1/2 tsp dried basil, divided
1 cup finely diced or shredded carrots
1 tsp salt, divided
1/4 tsp thyme
1 can chicken broth
1 cup water
2 cups half and half
1/2 cup dry sherry
1 tsp black pepper
On a baking sheet, drizzle olive oil over tomatoes and shallot.
Sprinkle 1 tsp of the basil on top of the oiled vegetables.
Slow roast in a pre-heated 250 degree oven for 2 hours. If your tomatoes don’t look caramelized, turn the oven to broil and continue to cook for 5 minutes.
Pour the oil from the tomatoes into a large pot.
Add the roasted shallots and the carrots,
The rest of the basil,
1/2 tsp of salt,
and the thyme. Cook over medium high heat for 3-4 minutes stirring occasionally.
Add the tomatoes and cook for 2-3 minutes.
Add chicken broth,
and water. Bring to a boil, then turn down heat and simmer for 30 minutes.
Now, I use my Cuisinart stick blender to blend the soup. If you don’t have a stick blender, use a food processor or a regular blender. (You may have to do a couple of batches depending on how big you food processor or blender is.)
Now I take a 14 oz can of stewed tomatoes and stick blend it. Then add it to the soup. (If you blended or processed, just add it to the soup before hand.)
Add the sherry,
the half & half,
the pepper and the rest of the salt. Simmer for 10 minutes and adjust seasonings to taste.