Roasted Tomato Bisque - Recipe from Price Chopper
Roasted Tomato Bisque
Homemade tomato soup for soup and grilled cheese sandwiches. Great for a meatless Monday.
Back to Basics: How to Make Chicken Stock
This week on Back to Basics, Whitney shows us How to Make Chicken Stock using leftover Chopper Chicken Rotisserie Chicken.
Homemade tomato soup for soup and grilled cheese sandwiches. Great for a meatless Monday.
- Preheat the oven to 400°.
- In a mixing bowl, combine the drained whole tomatoes, olive oil, light brown sugar, carrots and shallots, and toss to coat. Season with salt and pepper. Place the vegetables on a silicone or parchment-lined baking sheet and roast until caramelized, about 30 minutes.
- Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the crushed red pepper and garlic and sauté for 1 minute. Add the tomato paste and cook for 1 to 2 minutes until begins to caramelize, then add the sherry. Cook until all the liquid has evaporated and the alcohol has cooked off, 1 to 2 minutes. Add the roasted vegetables, crushed tomatoes, and 1 cup chicken stock. Season with salt and pepper and bring to a simmer. Let simmer for 15 minutes.
- Add the heavy cream and, using an immersion blender, puree the soup until uniform in texture. If you do not have an immersion blender, use a regular blender to blend the soup in batches. Add more chicken stock to adjust the consistency to your preferences.
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Back to Basics: How to Make Chicken Stock
This week on Back to Basics, Whitney shows us How to Make Chicken Stock using leftover Chopper Chicken Rotisserie Chicken.
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