Fire-Roasted Tomato Bisque
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Fire-Roasted Tomato Bisque

Ingredients

  • 3 tablespoons extra-virgin olive oil (EVOO)

  • 1 bulb fennel, quartered, cored and finely chopped  

  • 1 onion, finely chopped

  • 1 carrot, peeled and finely chopped or grated 

  • Salt

  • 4 cloves garlic, crushed and chopped or sliced 

  • 3 ounces 'nduja, optional

  • One 28-ounce can diced or crushed fire-roasted tomatoes

  • 1½ cups passata or tomato sauce

  • 1 teaspoon sugar 

  • One handful basil leaves

  • 1 quart vegetable stock or chicken bone broth or stock

  • ¾ cup heavy cream

  • Cheesy Croutons

Preparation

Serves: 4 to 6

Heat EVOO in soup pot or Dutch oven over medium heat, 3 turns of the pan, add fennel, onion, carrot and season with salt, sweat 5 to 7 minutes partially covered, add garlic and stir a minute or 2. If using 'nduja, make a space or well at the center and melt 'nduja and stir. Add tomatoes, passata, a sprinkle of sugar, basil and broth or stock, bring to a simmer and cook 30 minutes.

Remove from heat and puree with immersion/stick blender and stir in cream. Return to stove to keep warm on low heat. Serve in bowls topped with cheesy croutons.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...