Roasted Cherry Tomato Bisque

• 分量: Yield: 4 servings
• 調理時間: 20 min
• 総時間: 1 hour 35 minutes

材料

2 1/2 pounds cherry tomatoes

1 tablespoon olive oil

1 tablespoon light brown sugar

4 carrots, peeled and chopped

2 shallots, quartered

2 cloves garlic, lightly smashed

2 tablespoons dry sherry

Kosher salt and freshly cracked black pepper

3 tablespoons unsalted butter

1/2 teaspoon crushed red pepper, optional

1 tablespoon tomato paste

1 cup chicken stock

1/4 cup heavy cream

Fresh basil leaves, for garnish

手順

Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.

Combine the tomatoes, olive oil, light brown sugar, carrots, shallots, garlic, dry sherry and some salt and pepper in a mixing bowl and toss to coat. Place the vegetables on the prepared baking sheet and roast until caramelized, 30 to 40 minutes.

Heat a cast-iron Dutch oven or large pot over medium heat. Add the butter and cook until foaming. Add the crushed red pepper if using and the tomato paste and cook for 1 to 2 minutes. Add the roasted vegetables and chicken stock. Bring to a boil and then lower to a simmer. Let simmer for 15 minutes.

Using an immersion blender, puree the soup until uniform in texture with a slightly thick consistency. Stir in the heavy cream. For a smoother texture, transfer to a standard blender and puree until smooth. Taste and season if necessary. Serve and garnish with basil leaves and crushed black pepper.