Roasted Cherry Tomato Bisque
- cal. (kcal) 268
- Makes: 4 servings
- Prep: 10 mins
- Cook: 13 mins
- Roast: 35 mins at 425°F
cherry tomatoes, halved
cloves garlic, peeled
fresh thyme leaves, chopped
14 1/2 -
chicken broth with roasted vegetables
- 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.
- 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 BisqueServings 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.