Roasted tomato bisque with blue cheese croutons

Easy roasted tomato bisque with blue cheese croutons

While you’re stuck indoors looking for something to do, why not make roasted tomato bisque with blue cheese croutons? Not only will it occupy some of your time (but not too much because it’s very easy to make), it’ll help warm you on insanely cold days!

Roasted tomato bisque with blue cheese croutons

I feel for my family and friends who live in the Midwest and elsewhere as I hear the stories about the Arctic-like conditions in much of the country. Growing up in Ohio, I used to hate those days when it was too cold to go anywhere, or the snow had everyone stuck at home. Maybe even worse was when you actually had to go out in those winter conditions.

Warming roasted tomato bisque with blue cheese croutonsFor a warming meal, my suggestion to you is to roast up some veggies and blend them up for a hearty and delicious soup. Roasted tomato bisque with blue cheese croutons is tasty and quite easy to make. I love adding the tangy blue cheese croutons to the slightly sweet soup – it’s a great combo!

Stay warm and safe, everyone!

Recipe for Roasted tomato bisque with blue cheese croutons
Serves 6
PT30M PT30M

Ingredients

  • 2 pounds cherry tomatoes (about 3 containers)
  • 3 large carrots, peeled and cut in half, then cut in half again
  • 1 small white onion, peeled and cut into large pieces
  • 4-6 cloves garlic, unpeeled
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons olive oil
  • 2 cups vegetable broth
  • 1 cup water
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh rosemary leaves, chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 1-1/4 cups half-and-half
  • Balsamic vinegar to drizzle (optional)
  • French bread loaf, cut into very thin slices
  • 2 tablespoons butter, softened
  • 4 ounces blue cheese

Directions

  1. Preheat your oven to 425 degrees F. Evenly divide the tomatoes, carrots, onion, and garlic between two baking pans. Season with the salt and pepper, and drizzle with the olive oil. Bake for about 30 minutes or a bit longer, tossing a few times as they cook. When finished, the tomatoes will burst open and the other vegetables will soften.
  2. Remove from the oven and allow the vegetables to cool slightly. Carefully peel the skins from the garlic.
  3. Add the vegetables and their juices to a Dutch oven or large pot. Pour in the vegetable broth and water, along with the thyme, rosemary, and red pepper flakes.
  4. Heat the mixture to medium-high for several minutes without bringing it to a boil. Reduce the heat to simmer for about 10 minutes.
  5. Remove the mixture from the heat. Use an immersion blender to carefully blend the hot mixture while in the pot. Blend to your desired consistency. If you do not have an immersion blender, you can transfer the mixture in batches to a standard blender and carefully blend, then return the mixture to the pot.
  6. Add the half-and-half to the mixture and stir. Turn the heat to a low temperature, just high enough to warm the mixture through, or for 3-5 minutes.
  7. Taste the bisque. If it seems too sweet, drizzle a bit of balsamic vinegar into the mixture and stir.
  8. Preheat your oven to 350 degrees F. Place the bread slices on a baking sheet and brush them lightly with butter. Spread the blue cheese over the bread slices and bake for 3-5 minutes, or until the bread turns lightly golden. Remove from the oven and serve with the bisque.
 
Serves 6

4 Responses to “Roasted tomato bisque with blue cheese croutons”

  1. Yvonne says:

    Great combo! And you are so right…this is perfect for these chilly winter days!

  2. Micheline says:

    Pinned this! Beautiful picture and def want to try this recipe out!

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