I LOVE tomato soup! Seriously, LOVE it! And I have now perfected my new favorite tomato soup recipe. It is SO easy and so yummy! Enjoy!
Roasted Tomato Bisque
Recipe by: Krista Faulkner
2 1/2 lbs tomatoes halved (any will do, but I use a mix of roma and compari tomatoes)
1 yellow or white onion quartered
2-3 cloves of garlic smashed once and peeled
1/4 cup extra virgin olive oil
Salt & pepper
1 cup shredded carrots
1 pat butter (or you can just use a little more olive oil)
1 can condensed tomato soup
1 can (soup can...) milk or cream
Spread the halved tomatoes, quartered onion and smashed garlic on a sheet pan. Drizzle with olive oil and season with salt and pepper. Roast in a 450 degree oven for about 20-30 min, just until the edges start to brown. While those are roasting shred your carrots and place in a pan with the pat of butter and saute on medium heat just to soften them up. Once the tomatoes, onions and garlic are done roasting place them in a blender or a food processor (or you could use an immersion blender too...) with the softened carrots. Blend until smooth, or you could leave it a bit chunky if you like. After blending pour into a sauce pot and add in the canned soup and the milk. Heat through and serve.
This soup is great as is or you could serve it with croutons on top or with grilled cheese. Any way is delicious!









































