Oven Roasted Tomato Bisque

Oven Roasted Tomato Bisque

• 2 lg cans (28oz) peeled whole tomatoes, drained and seeded (reserve 3 cups of liquid)
• 2 1/2 Tbs brown sugar
• 1 medium onion finely chopped
• 3 cups chicken broth
• 1/4 ts ground allspice
• 3 Tbs tomato paste
• 8oz thickening cream
• 1/4 cup or about 10 lg leaves basil leaves

Preheat oven to 450F. Line a cookie sheet with foil and spray with nonstick cooking spray.

Arrange seeded tomatoes in a single layer and sprinkle with the onion and brown sugar.

Bake for about 30 minutes or until all liquid is evaporated and tomatoes begin to color.

Allow to cool slightly, then remove from cookie sheet and put into a blender...Add a dash of chicken broth to help liquefy roasted toms...I do this usually in 2 small batches.

Combine liquefied toms, tomato paste, remaining chicken broth, reserved tomato liquid and allspice to crockpot and allow to cook on low for 8hrs (high for 4hrs)

I add my basil into a "tea ball" and drop into crockpot during the last hr..with 30minutes.

to go, finally add cream and mix well.

Serve with crusty bread and enjoy.


For our family this "soup" is the must have on our Thanksgiving day menu...It would just not be Thanksgiving around here without it...Even when we have eaten with friends in the past, my oldest daughter begs me to make it to take along...So of course I do *smiles*

This Years Menu

Oven Roasted Tomato Bisque

Hot bread rolls

Rotisserie Turkey Breast - Gravy

Oven roasted potatoes, carrots, Brussels sprouts and pumpkin

Broccoli in white cheese sauce

Green Bean Casserole
Baked Sweet Potato

Pecan Pie
(homemade by our neighbor Ms Lucille)
Hersey's Chocolate Pie