Foodservice Recipe: Roasted Tomato Bisque in 4 Steps
A good tomato soup has always been a go to for me, both at home and in a professional capacity. Growing up tomato soup was sort of a comfort food item, a cold day offering, or as an easily prepared dish to serve when life was too busy for cooking, usually from a can… add water and serve.
As I grew into my career tomato soup remained a core dish. It’s a staple that has morphed from old-school ordinary to a crown jewel in my soup arsenal and is used in all outlets, from the dinning room to buffets. In my opinion the key to elevating the flavor profile of tomato soup is to properly roast your tomatoes, garlic & onions… thus adding a richness of flavor not found in the canned version.
- 5 lbs of tomatoes, washed and cut in 1/4s
- 1 cup whole garlic cloves
- 2 lbs yellow onions or shallots, rough cut
- 1 cup oil blend, to coat vegetables
- 1/2 gal of vegetable stock
- 1 cup red cooking
- 16 oz tomato paste
- 1/2 oz of fresh oregano
- 1/2 oz of thyme
- 1/2 oz fresh basil
- salt & pepper to taste
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