There is nothing like a big pot of soup and today I wanted to share with you an easy recipe for Roasted Tomato Bisque. This roasted tomato bisque recipe is so easy and can be made from those garden tomatoes that you might need to put to work in your kitchen or created with whole canned tomatoes that you can keep in your pantry.
Walmart challenged me this month to share an easy weeknight meal strategy with you. I admit that my best weeknight meal strategy is making a big pot of soup on the weekends that we can enjoy all week long. I have gotten so good at making soup that I told my husband that if this blogging gig falls through that I would open my very own little soup kitchen.
Have you ever roasted vegetables for a soup? It adds another layer of flavor to your soup that will surprise you. This soup is packed with roasted carrots, tomatoes, and shallots. The soups depth of flavor comes from a few interesting additions that add a beautiful layering when you eat it. First, the veggies are coated in olive oil, salt, pepper, and brown sugar that adds a little sweetness and saltiness to the soup. The second addition that makes this soup so special is a little sherry that adds a real depth of flavor. The third is the finishing of just the tiniest bit of cream. If you have a dairy allergy or are looking for a vegan alternative, you could leave the soup without it or add rice milk to finish the soup.
Weeknight Meal Strategies
I wanted to dive in a little bit more about my weeknight meal strategy. You see, it rarely changes although as my kids get older it does get more challenging in the evenings with our homework and extracurricular activities. On Sunday afternoons I do all my shopping and planning for the week. I purchase a week’s worth of food and I try to plan our dishes around that week’s activities.
Here are the themes I use for menu planning although I never assign a day to them unless it is our weekly pizza night and Sunday brunch. Everything else falls into place depending on the week’s activities.
If you are looking for a little soup inspiration, here are six easy soup recipes to try, a delicious white chicken chili, and a Stuffed Green Pepper Soup that is always a slow cooker winner. Serve these with a loaf of crusty bread or find out how to make an easy big batch of toasted cheese sandwiches when cooking for a crowd.
Here are 30 of our absolute favorite meat-free dishes that we try to create in our kitchen once a week. For a new spin on tacos, try this recipe for easy 10 minute tacos for your family.
Slow Cooker Night
I am a HUGE fan of my slow cooker and use it at least once a week. Here are a month of ideas to bookmark for slow cooker creations in your house.
Sundays are for brunching in our house. I love to make a variety of waffles and pancake recipes on Sunday to be frozen and eaten for weekday morning breakfasts. Now that it is Fall, our pumpkin pancakes will be in constant rotation.
Have you tried making pizza dough in your bread machine? I have been making pizza dough in my bread machine for almost a decade now and our Fridays just wouldn’t be the same without our fun pizza night.
Easy dishes like sloppy joes, pulled pork sandwiches, chicken pesto burgers, and Italian beef sandwiches are just a few examples of easy sandwiches/burgers that can be easily doubled for easy lunches and dinners.
Seek And Ye Shall Find Night
It is Biblical. Sunday night you need to seek and ye shall find in the refrigerator.
As you plan out your week, I hope you enjoy this soup for your own weekly soup night. Of course, the best part about soup is that it is the perfect dish to share with others. Be sure to share this one with those you love because I know they will love you for it.
- Two 28-ounce cans whole tomatoes, drained of their juices. If using fresh tomatoes 20-24 fresh tomatoes, washed, cored, & cut in half.
- 1 tablespoon light brown sugar
- 4 carrots, peeled, cut in half, and chopped into sections
- 2 shallots, quartered
- Salt and freshly cracked black pepper
- 3 tablespoons unsalted butter
- ¼ teaspoon crushed red pepper (can increase to ½ teaspoon if more spice is desired)
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 tablespoons dry sherry
- One 28-ounce can crushed tomatoes
- 1 to 2 cups chicken stock or vegetable broth
- ¼ cup heavy cream (or favorite milk substitute)
- Salt & Pepper to taste
- Preheat the oven to 400 degrees F.
- In a mixing bowl, combine the drained whole tomatoes (or fresh tomatoes), olive oil, light brown sugar, carrots and shallots, and toss to coat. Season the vegetables with salt and pepper.
- Place the vegetables on a silicone or parchment-lined baking sheet and roast until caramelized, about 30-35 minutes.
- Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the crushed red pepper and garlic and saute for 1 minute. Add the tomato paste and cook for 1 to 2 minutes. 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.
- Add more chicken stock to adjust the consistency to how you like it.