Roasted Tomato Bisque

August 3, 2020 • 0 comments

Roasted Tomato Bisque
This simple yet flavorful Roasted Tomato Bisque is sure to use up all those garden tomatoes. It’s kid approved and requested often. This large batch is enough to gobble up for dinner while adding some to your freezer for a rainy day of when a quick meal is needed.
  • Prep Time:
  • Cook Time:
  • Servings: 4 Quarts


  • (8 Cups) Tomatoes
  • (4-5) Carrots
  • (1) Onion
  • (16 oz) Chicken Stock
  • (12 oz Can) Evaporated Milk
  • (2 Tablespoons) Sugar
  • (1-2 teaspoons) Garlic
  • (To taste) Salt & Pepper
  • (2 Tablespoons) Olive oil


Roast Your Veggies: Preheat oven to 425 degrees. Peel and dice your onions and carrots and toss with olive oil. Place on baking sheet and roast for 30-40 minutes until soft. Core and chunk up you  tomatoes, place on baking sheet and roast for 30-40 minutes as well. Let all veggies cool. 

Let’s Purée: Once tomatoes are cool enough to touch, peel off their skin and place in blender or food processor. Blend until smooth. Pour into stock pot and turn on medium heat. Add 8 oz of your chicken stock and the onions and carrots into the blender/food processor. Blend until smooth. Add to stock pot. Add in the remaining ingredients including the chicken stock, salt and pepper, garlic, and sugar.

Stir, heat and serve. 

Note: If the soup is not as smooth as you like, run it through the blender one more time. 

Wagyu Meatballs
September 25, 2021 • 0 comments