ROASTED TOMATO BISQUE SOUP RECIPES

Steps:

• In a medium saucepan, melt 2 tablespoons of the butter. Add the chopped onion, carrot, celery and garlic, cover and cook over moderately high heat, stirring occasionally, until the vegetables are just beginning to brown, about 5 minutes. Sprinkle the flour over the vegetables and stir over low heat for 1 minute, or until the flour is fully incorporated. Add the chicken stock, tomatoes, tomato paste and sugar and bring to a boil. Cover partially and cook the soup over moderate heat, stirring occasionally, until the vegetables are tender, 15 minutes. 
• Transfer half of the soup to a blender and puree until smooth. Return the puree to the saucepan, add the heavy cream and cook until the soup is just heated through. Season the soup with salt and white pepper and swirl in the remaining 2 tablespoons of butter. Ladle the soup into bowls, garnish with croutons and serve.

Steps:

• Preheat oven to 450° F.
• In a glass bowl, toss together all of the roasting ingredients until everything is lightly coated in oil. Place on a parchment or silicone lined non-aluminum (see notes) baking sheet or inside a glass baking dish. Roast in preheated oven for 30 to 45 minutes or until the skins on the tomatoes are soft, wrinkled, and lightly caramelized. Rotate the pan if necessary.
• Remove from the oven and, using heat safe, non-aluminum tongs or a fork, carefully remove and discard the skins from the tomatoes.
• Put all of the tomatoes, veggies, and their juices into a large saucepot. Add remaining ingredients and bring to a boil, stirring almost constantly to prevent it from boiling over.
• Reduce the heat to low and allow to gently simmer, covered, for 20 minutes, stirring often.
• Using an immersion blender, puree the soup until a smooth, uniform texture results.
• Garnish with a drizzle of cream and freshly chopped basil if desired.