I realize not everyone can get those little yellow cherry or pear tomatoes. But if you can ... they are wonderful. A good friend grows them and I do as well, and the plants put out hundreds - trust me. Whole Foods often carries them, as well as many local farmers markets. It is worth trying this soup. Amazing!!
My Private Note
Units: US | Metric
- 1419.54-1656.13 ml tomatoes (yellow pear or yellow cherry)
- 1 large yellow pepper, cut in quarters (or 2 small)
- 29.58 ml olive oil
- 7.39 ml dried oregano
- salt and pepper
- 1 large onion, chopped
- 9.85 ml minced garlic
- 591.47-709.77 ml vegetable broth (depends on how thick you like your soup)
- 177.44-236.59 ml heavy cream (depends on how creamy you like your soup)
- 59.14 ml sherry wine
- 59.14 ml fresh basil, chopped fine
- olive oil
- French baguette
- goat cheese
- 1Tomatoes and Peppers -- Add the tomatoes and peppers to a baking sheet lined with parchment paper or just sprayed with non stick spray like Pam. Drizzle with the olive oil, salt, pepper, and oregano and toss lightly. Bake in a 400 degree oven until the peppers soften and to start to brown and the tomatoes just begin to pop. About 15-20 minutes.
- 2Broth Base -- As you roast the vegetables, start the base for the soup. In a large pot, add the olive oil, garlic and onion and saute on medium heat.
- 3Vegetables -- Add all the tomatoes to the onion mixture and add in 2 cups of the broth, and sherry wine. The peppers, you want to put in a small bowl and cover with plastic wrap. After 10 minutes, the skin should peel right off. Rough chop and add to the rest of the soup.
- 4Puree and Finish -- Use your immersion blender, or you can use a regular blender, and puree until smooth. I like to leave a little texture to mine. Return to the pot if using a regular blender. Season with salt and pepper, then add any additional broth if desired, and the cream. Bring to medium heat. Right before serving, check for seasoning one more time, and add in the fresh basil. I like lots of fresh ground pepper in mine.
- 5Enjoy this beautiful creamy pale yellow soup. It is sweet and fresh tasting, and it absolutely delish! I garnish mine with a toasted baguette slice with goat cheese.
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Nutritional Facts for Roasted Yellow Pear Tomato, Yellow Pepper and Basil Bisque
Serving Size: 1 (220 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 236.6
- Calories from Fat 143
- Total Fat 15.9 g
- Saturated Fat 7.5 g
- Cholesterol 40.7 mg
- Sodium 24.7 mg
- Total Carbohydrate 14.0 g
- Dietary Fiber 3.0 g
- Sugars 6.2 g
- Protein 2.9 g
The following items or measurements are not included: