Name: Spicy Roasted Tomato Bisque
Yield: 10
Ingredients: 810 roma tomatoes, roughly chopped; 1 onion, roughly chopped; 1 jalapeno; 2 cloves garlic; 32 oz broth or water; 1 cup heavy whipping cream; 6 oz tomato paste; ⅓ cup olive oil; 1 tsp salt, or more to taste; 1 tsp black pepper; 1 tsp cayenne pepper; 1 tsp italian seasoning; 1 stick butter; 2 tbsp almond flour; croutons for garnish

Spicy Roasted Tomato Bisque

AuthorNureen SCategoryKeto, Side DishesDifficultyIntermediate

Yields10 Servings

Total Time1 hr 30 mins

810 roma tomatoes, roughly chopped

1 onion, roughly chopped

1 jalapeno

2 cloves garlic

32 oz broth or water

1 cup heavy whipping cream

6 oz tomato paste

⅓ cup olive oil

1 tsp salt, or more to taste

1 tsp black pepper

1 tsp cayenne pepper

1 tsp italian seasoning

1 stick butter

2 tbsp almond flour

croutons for garnish

Preheat oven to 425 F

Toss tomatoes, garlic, onion, and jalapeno with olive oil and salt. Place on a lined baking dish.

Roast the veggies in the oven for 25-30 minutes or until the tomatoes start to caramelize.

Place them in a food processor or blender, add 1/2 cup broth and blend until smooth.

Melt butter in a pan and mix in the tomato paste, blended tomato mixture and broth.

Add the remaining spices and allow to boil a few times.

Add in the whipping cream and mix well. If your soup is spicy, add more cream as needed.

Cook for 2 more boils!

Garnish with croutons!

Ingredients