Roasted Tomato Bisque

This Autumn in New England, we experienced warmer-than-normal temperatures, and the cooler weather now feels much colder to me. With the change in weather, I love to make soup for chilly days. And I cook and freeze for easy meals during the upcoming holiday season.

My daughter and her family spend Christmas with us; they are vegetarians. The freezer filled with meals allows me to relax and enjoy their visit. And I can focus all my cooking attention on Christmas Day when my entire family celebrates at my home. We are twenty-five and growing. This year we welcome a new member, great-grandniece Elaine, nicknamed Lanie.

Tomato Bisque is a favorite with our family. I use no-salt vegetable stock instead of chicken. And I used no-fat greek yogurt instead of heavy cream. Those tweaks didn’t alter the taste, yet they cut calories and fat.

2 pounds Roma tomatoes

3 tablespoons olive oil, divided

 2 teaspoons sea salt, divided

1/2 chopped shallot

3 cloves garlic, chopped

2 tablespoons tomato paste

1 (32-ounce) container of vegetable broth

1 teaspoon ground black pepper

1/2 cup fat-free greek yogurt, I used Fage Greek yogurt

  1. Preheat oven to 400°. Line a rimmed baking sheet with aluminum foil.
  2. Spread tomatoes in a single layer on a baking sheet and drizzle with half oil and salt. Bake until golden brown, 35 to minutes. Let rest. Remove skins from tomatoes.
  3. In a medium pot, heat reaming 1 tablespoon oil over medium, add shallots and garlic, and lightly brown for 5 minutes. Add tomato paste: cook deepened in color, 2 minutes. Add tomatoes, broth, pepper, and the remaining 1 teaspoon of salt. Bring to a boil. Reduce heat and simmer for thirty minutes. Stir in yogurt.
  4. Working in batches, transfer the soup to the container of a blender. Starting at low speed and gradually increasing, carefully process until the soup is completely smooth. Garnish with basil, if desired.



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