Roasted Tomato Bisque

Tasty Recipes for Winter Meals

Roasted Tomato Bisque

Yields: 8 servings

4 large beefsteak tomatoes, sliced
2 red bell peppers, seeded and sliced
1 large red onion, peeled and sliced
2 Tbsp plus ½ cup extra-virgin olive oil
¼ cup red wine vinegar
2 Tbsp Worcestershire sauce
1 tsp kosher salt
1 tsp hot pepper sauce
Bone broth or vegetable broth, if necessary
Add fine dry or gluten-free breadcrumbs and sliced green onion for garnish

Preheat the oven to 425° F. Line two large baking sheets with parchment paper. Arrange the tomatoes, bell peppers and onion on the baking sheets and drizzle with the two tablespoons of olive oil. Roast for 30 minutes or until soft and browned at the edges.

Transfer to a Vitamix or similar blender. Add the remaining half-cup olive oil, red wine vinegar, salt and hot pepper sauce and blend until smooth. Add a little bone broth or vegetable broth if the soup is too thick. Serve each bowl with a sprinkling of breadcrumbs and thinly sliced green onion.

Adapted from The Gardener and the Grill, by Karen Adler and Judith Fertig

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