Roasted Tomato Bisque

9 Oct

Fall is officially here, and now that the weather has cooled off considerably, I find that soups are making more of an appearance in my weekly menus. I found this recipe in a vegetarian cookbook that I was given for my birthday this past year, and had been waiting for the cooler weather so that roasting vegetables wouldn’t make my kitchen unbearably hot.

This is super simple and relatively quick to make. As with many recipes, the flavour is even better a day later.

Roasted Tomato Bisque

  • Extra virgin olive oil
  • 5 large tomatoes, quartered
  • Sea salt
  • Freshly ground black pepper
  • 1/2 teaspoon paprika
  • 1 red bell pepper, seeded and quartered
  • 2 large onions, quartered
  • 4 garlic cloves, smashed
  • 2 1/2 cups vegetable stock
  • 1/2 to 1 cup almond milk

Preheat oven to 400C. Brush two rimmed baking sheets with olive oil. On one of the sheets, spread the tomatoes out and season with salt, pepper and paprika.

Toss the bell pepper and onions with olive oil in a large bowl, season with salt and pepper, and spread out on the second sheet.

Put the baking sheets in the oven. After about 5 minutes, add 2 garlic cloves to each sheet. Continue to roast the vegetables until they are soft and just starting to caramelize (25 to 35 minutes), stirring the vegetables about halfway through cooking.

Transfer the vegetables to a large soup pot and add the stock. Use an immersion blender or transfer to a blender in batches and process until smooth – about 3 minutes. Add 1/2 cup of almond milk and stir to combine. Taste and add more milk, salt and paprika if needed. Keep warm over low heat until you are ready to serve.

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The colour of the soup is fantastic, and it’s hearty and very delicious. I’m sure this would go very well with a grilled cheese sandwich! The recipe calls for just 4 cloves of garlic, but go ahead and add more if you like garlic. The second time I made this recipe I tried it with 6 cloves, and that definitely added a bit more character to the flavour. Maybe I’ll even go up to 8 cloves the next time I make this, just for fun.

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