Liz’s Tomato Bisque Recipe

This was mostly improvised, so don’t be afraid to make changes!

2 tbsp. olive oil
10 oz. grape tomatoes
2 tbsp. butter
1 large onion, diced
1 large carrot, peeled and diced
3 cloves of garlic, minced
1 tbsp. tomato paste
1 tsp. dried basil
1 tsp. dried oregano
24 oz. tomato puree
28 oz. crushed tomatoes
4 cups of water
4 tsp. Better Than Bouillon chicken base
1/4 cup heavy cream, plus more to taste
Salt & pepper

Preheat oven to 400 degrees Fahrenheit. Toss grape tomatoes with the olive oil and salt and pepper in a glass baking dish. Roast for 40 minutes, stirring halfway through. Set aside. Turn off your oven.

In a large pot, melt the butter over medium-low heat. Add the onion and carrot; cook until the carrot is soft and the onion is translucent, stirring throughout. Add the minced garlic, tomato paste, basil, and oregano, and cook 1 minute. Add the tomato puree, crushed tomatoes, water, and Better Than Bouillon. Heat until the mixture comes to a simmer and the bouillon is probably dissolved.

Turn off the heat. Blend with an immersion blender until mostly smooth. Stir in the cream, adding more to your taste. Enjoy with a grilled cheese or whatever you desire.