It seemed to be a hit and I had some requests for the recipe. Even Rachel's Dad liked it; he doesn't even like tomato soups. After all these years I am finally winning him over.
Roasted Tomato Bisque:
1/8 pound whole butter
1 large yellow onion, large diced
1 rib celery, small diced
1 large carrot, peeled, cleaned and diced
1/8 cup garlic, minced
1/8 cup shallots, minced
1 tablespoon italian seasoning
1/2 cup red wine vinegar, to deglaze
3 beef steak tomatoes, char grilled and quartered
1/2 cans #10 diced tomato
1/2 cans #10 tomato puree
1/4 can #10 chili sauce
2 quarts vegetable stock
1 quart heavy cream
1/8 cup balsamic vinegar (add just enough to give it a kick)
1 tablespoon kosher salt, to taste
1/2 tablespoon fresh cracked black pepper, to taste
Cut and prepare mirepoix (onions, carrots and celery) and other ingredients as recipe follows.
Sweat the mirepoix with the butter, garlic, shallots, and italian seasoning until starting to brown.
Deglaze with the red wine vinegar and reduce.
Add the grilled tomatoes, canned tomatoes and reduce.
Add the puree, chili sauce and stir well.
Add the vegetable stock, stir well and bring to a simmer.
Reduce the soup until thick and hearty, make sure veggies are cooked soft.
Puree the soup with a hand mixer until smooth.
Temper the cream, add to pureed soup, continue to mix while adding balsamic, salt and pepper.
Taste and adjust seasoning as needed.
For an extra touch and to bring out the flavor, add some Worcestershire sauce, and a dab of tabasco. Let it simmer to allow flavors to further develop.
Serves: 15
It has a delicious, creamy bite to it. I love spicy food but kept it tame for the crowd.
Enjoy the deliciousness.
Happy Eating.
Jeff, I wanted to lick out the pan when you made this but too many people were watching. Fantastic soup even for those who do not like tomatoes. I give it 5 stars.
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