Roasted Tomato-Basil Bisque With Pumpernickel Croutons (Vegan) |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Caramelizing the veggies in the oven makes loads of flavor. A Chloe Coscarelli recipe. Ingredients:
6 slices pumpernickel bread, cut into 1/2-inch cubes |
1/4 cup olive oil |
1/2 teaspoon sea salt |
1/4 teaspoon ground black pepper |
2 -2 1/2 lbs tomatoes, quartered |
5 garlic cloves, peeled and left whole |
2 onions, slicd |
1/4 cup olive oil |
sea salt |
ground black pepper |
2 cups vegetable broth |
1/2 cup chopped fresh basil, plus extra for chiffonade garnish |
2 tablespoons brown sugar |
1 teaspoon lemon juice |
Directions:
1. Croutons: Preheat oven to 325 Fahrenheit. Toss bread cubes with oil, salt, and pepper., then spread on a rimmed baking sheet in one layer, Bake 25 to 35 minutes until crisp and lightly browned, turning with a spatula every 10 minute.
2. Bisque: Preheat oven to 450 degrees.Spread tomatoes, garlic, and onions on a rimmed baking sheet and drizzle with olive oil. Generously season with salt and pepper, then roast for 30 to 35 minutes until tomatoes are lightly browned and caramelized.
3. Transfer vegetables to a large pot and add broth. Bring to a boil, then simmer for 10 minutes. Add basil off the heat, then puree by batches in a blender, or puree in the pot with an immersion blender. Blend until it's very smooth, then return it to the pot and add the brown sugar and lemon juice. Taste for seasoning. Serve garnished with croutons and basil chiffonade.
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