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Roasted Cherry Tomato Bisque

Roasted Cherry Tomato Bisque

Nutrition Facts
  • cal. (kcal) 268
  • Makes: 4 servings
  • Prep: 10 mins
  • Cook: 13 mins
  • Roast: 35 mins at 425°F
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by 3 people
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Ingredients

  • 2 pounds cherry tomatoes, halved
  • 6 cloves garlic, peeled
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh thyme leaves, chopped
  • 1/4 teaspoon black pepper
  • 1 14 1/2 - ounce can chicken broth with roasted vegetables
  • 1 1/2 cups half-and-half
  • 1 tablespoon balsamic vinegar
  • Focaccia (optional)

Directions

  1. Heat oven to 425 degrees F. In a large bowl, combine tomatoes, garlic, olive oil, salt, thyme and pepper. Spread onto a large rimmed baking sheet and roast at 425 degrees F for 30 to 35 minutes, stirring once.
  2. Spoon tomato mixture and any accumulated liquid into a large soup pot. Add chicken broth and 1 cup water. Bring to a simmer; cook 10 minutes. Transfer in batches to a blender and puree until smooth. Return to pot and stir in half-and-half and balsamic vinegar. Cook 3 minutes until heated through (do not boil). Serve with focaccia, if desired.

Nutrition Information for Roasted Cherry Tomato Bisque

Servings Per Recipe: 4
PER SERVING: 268 cal., 20 g total fat (7 g sat. fat), 45 mg chol., 770 mg sodium, 14 g carb. (3 g fiber), 6 g pro.

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