Monday, April 4, 2011

oven roasted tomato bisque soup

4 cloves roasted garlic (recipe below)
1 roasted jalapeno finely diced (recipe below)
5 roasted plum tomatoes (recipe below)
10 sprigs of thyme
2 tbsp. extra virgin olive oil
1/4 cup unsalted butter
1 onion (diced)
2 celery stalks (finely chopped)
1 carrot (finely chopped)
3 tbsp. all purpose flour
1 6oz. can of tomato paste
1 28oz. can of san marzano diced tomatoes
5 cups chicken broth (recipe below)
1 tbsp. sugar
1/4 tsp. fresh ground nutmeg
kosher salt and pepper to taste

roasting the garlic, jalapeno, and tomatoes:
preheat the oven to 350 degrees.

place the garlic cloves, jalapeno (halved lengthwise), tomatoes (halved lengthwise), and thyme in a non stick baking pan. drizzle the olive oil over the veggies, and sprinkle with salt and pepper. cook in the oven for about 1 hour or until the veggies start to roast, and the garlic starts to brown. remove the veggies from the baking sheet, remove the seeds from the jalapeno, throw the thyme sprigs out, and set aside reserving the olive oil to use in the bisque for later.

chicken broth:
4 1/2 pound whole chicken

place the chicken into a large pot. fill the pot with cold water, and bring to a boil. reduce the heat to a simmer. cover and simmer for 2 hours.

the chicken can be used for a number of other things, and use the broth for the bisque.

making the tomato bisque:
add the butter into a medium size dutch oven and melt over medium high heat. add in the roasted garlic, onion, celery, and carrots. cook the veggies down, about 10 mins. stir in the flour and cook for another 1 min.

stir in the tomato paste, caned tomatoes, chicken broth, sugar, and nutmeg. cover and simmer for 1 hour.

transfer 3/4 of the bisque to a blender and blend until smooth. pour the mixture back into the dutch oven, season with salt and pepper to taste, and simmer on low for 30 mins.

remove from heat and serve.

enjoy :)



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