Roasted tomato bisque

Makes 4 to 6 servings

Roasting the tomatoes adds an unusual twist to this bisque. If you prefer, you can substitute sun-dried tomatoes (not oil-packed) for the roasted tomatoes.

Ingredients

  • 2 tablespoons vegetable or olive oil
  • 1 1/4 cups diced onion
  • 1/2 cup diced celery
  • 1 1/4 cups diced leek (white and light green parts)
  • 2 cups Chicken or Vegetable Broth
  • 2 cups chopped plum tomatoes (peeled, seeded, and juices reserved)
  • 1 cup tomato purée
  • 1/2 cup chopped roasted tomatoes
  • 1 tablespoon fresh thyme leaves, chopped
  • 1/4 cup long grain white rice
  • 3 tablespoons balsamic vinegar, or as needed
  • 1 smoked plum tomato, diced (optional)

Directions

  1. Heat the oil in a soup pot over medium heat. Add the onion, celery, and leek. Cook, stirring occasionally, until translucent, about 4 to 6 minutes.
  2. Add the broth, plum tomatoes, tomato purée, roasted tomatoes, and thyme leaves. Bring to a simmer and cook for 30 minutes.
  3. Add the rice and continue to simmer for another 15 minutes. Purée the soup until very smooth. To give the soup an extremely fine texture, strain it through a fine sieve after puréeing, if you wish.
  4. Return the soup to the pot. Stir in the vinegar and smoked tomato. Reheat to just below a simmer. Serve in heated bowls.

CIA FOODIES

Roasted Tomato Bisque

Roasted tomato bisque
Makes 4 to 6 servings Roasting the tomatoes adds an unusual twist to this bisque. If you prefer, you can substitute sun-dried tomatoes (not oil-packed) for the roasted tomatoes.

Ingredients

  • 2 tablespoons vegetable or olive oil
  • 1 1/4 cups diced onion
  • 1/2 cup diced celery
  • 1 1/4 cups diced leek (white and light green parts)
  • 2 cups Chicken or Vegetable Broth
  • 2 cups chopped plum tomatoes (peeled, seeded, and juices reserved)
  • 1 cup tomato purée
  • 1/2 cup chopped roasted tomatoes
  • 1 tablespoon fresh thyme leaves, chopped
  • 1/4 cup long grain white rice
  • 3 tablespoons balsamic vinegar, or as needed
  • 1 smoked plum tomato, diced (optional)

Directions

  1. Heat the oil in a soup pot over medium heat. Add the onion, celery, and leek. Cook, stirring occasionally, until translucent, about 4 to 6 minutes.
  2. Add the broth, plum tomatoes, tomato purée, roasted tomatoes, and thyme leaves. Bring to a simmer and cook for 30 minutes.
  3. Add the rice and continue to simmer for another 15 minutes. Purée the soup until very smooth. To give the soup an extremely fine texture, strain it through a fine sieve after puréeing, if you wish.
  4. Return the soup to the pot. Stir in the vinegar and smoked tomato. Reheat to just below a simmer. Serve in heated bowls.

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