Don’t let the word “bisque” fool you. “Bisque” traditionally refers to a cream based seafood soup, but the word “bisque” is now generally accepted for any cream based, or creamy textured, soup. Our Get Cheffy Tomato Bisque is approachable, familiar, and satisfying and is made from pantry staples that you probably have on hand right now.
- 2 (28 ounce) Cans Whole Tomatoes (we use Hunt’s)
- 1 Tablespoon Brown Sugar
- 4 Tablespoons (1/2 stick) Unsalted Butter
- 1 Red Onion
- Sweet Onions or Shallots can also be used
- 2 Tablespoons Tomato Paste
- 2 Cups Chicken Broth
- 1/2 Cup Heavy Cream
- Half & Half or Whole Milk can also be substituted
- 1/4 Cup Sherry
- 1 Tablespoon Table Salt
- 1/2 Tablespoon Fresh Ground Black Pepper
- 1 Teaspoon Red Pepper Flakes (optional)
GET CHEFFY TIP!– Make a vegetarian version by using vegetable stock, or a vegan option, and omit the butter and cream (substituting non-dairy options).
- Begin by turning your oven to 450 degrees. Line a large baking sheet with aluminum foil, and generously spray with non-stick cooking spray. Open your 2 cans of whole tomatoes and drain them into a separate bowl. Using your hands, gently break each tomato in half to expose the interior (you don’t need to fuss if the tomato splits apart completely, or breaks into even smaller pieces). Spread your tomatoes onto your sheet tray, with their split sides facing up, and sprinkle the tablespoon of brown sugar, and about 1 teaspoon of table salt, evenly over the tomatoes. Reserve all of the tomato liquid in your bowl, and set aside for later. Roast your tomatoes, at 450 degrees, for 30 minutes, flipping the position of the pan halfway through cooking.
- Melt your butter in a large saucepan, or dutch oven, over medium heat until you begin to see browning (4-6 minutes). While your butter is melting, chop your onion into a rough dice. Once your see your butter changing to a light tawny color, you’ll only have a narrow window of time to cool your pan down before your butter begins to burn, so have your chopped onion at the ready. Once you’ve added your onion, stir to combine, and add your 2 tablespoons of tomato paste, another teaspoon of table salt, your black pepper, and red pepper flakes (if using). Stir to combine again, and lower the heat to low. Cook, stirring occasionally, until your onions have softened and become translucent around their edges (10-15 minutes). Deglaze your saucepan with your 1/4 cup of sherry, and bring your heat up to medium/high to evaporate the alcohol from the sherry. Add your, now roasted, tomatoes and reserved tomato juice, and stir to combine. Add your chicken broth, and bring your mixture up to a simmer for 5 minutes.
- If you own an immersion blender, good for you. Get it out, and use it at this point to puree your mixture to the consistency that you like. The Get Cheffy kitchen does not currently own an immersion blender so, like us, you may have to do this the old fashioned way. Turn your heat off, and ladle your mixture, in batches, to a heat safe blender to puree (about 1 minute of blending for each batch). Pour your pureed soup into a large, heat safe bowl, and continue to blend your next batch until all of your soup is pureed. Rinse, or clean out your saucepan with paper towels, and transfer your, now pureed, soup back into the saucepan (take a moment to reflect, sigh, and stare at that extra dish you had to dirty up…spoil yourself this Holiday Season and get that immersion blender). Turn your burner to low, and add your half cup of cream. Stir to combine and gently cook over low heat for 5 minutes (the soup should not be brought to a boil from this point on). Taste your soup for seasoning. Salt can be incrementally added until you have something that tastes balanced, but we also like to add an additional tablespoon or two of sherry at the very end as well. Garnish your soup with croutons, freshly chopped herbs (basil and thyme would do well) and an extra drizzle of heavy cream.
GET CHEFFY TIP!– Roasting Red Bell Peppers alongside your tomatoes will add an additional layer of flavor and complexity to your finished soup. Simply chop your peppers into large planks, drizzle with oil, and roast, cut side up, alongside your tomatoes. Add a jalapeno, or other pepper, if you’d like to turn up the heat even more.