Roasted Tomato Bisque!

Let it be known, I love tomatoes!  

I have always loved tomatoes.  Even as a child I thought of cherry tomatoes as candy. I would sit in the garden and pop them in my mouth, they would burst with warm juicy goodness from just being harvested in the summer sun. I remember those days with such joy!!  In fact,  one summer all I ate for lunch, day after day, was tomato sandwiches. Thick, juicy slabs of tomatoes piled high with mayo, juice dripping all over the place…great, my mouth is now watering!

With all the health benifits of tomatoes such as being low in calories, high in fiber, and rich in antioxidants tomatoes should be on the menu everyday.  With so many verities to choose from like heirloom, yellow, green, beefsteak, even pink you will never get bored.  

Eat the rainbow, right!!

This bisque is so simple yet so incredibly delicious!!  I always have roasted tomatoes on hand because everything tastes better with them:). Once a week I make up a big batch and add them to pasta, sandwiches, soups, grilled cheese, salads, just about anything  I make really.  This bisque comes together in just a couple of minutes with a few simple and affordable ingredients.

Roasted Tomato Bisque


2 cups of roasted tomatoes

1/2 cup of cashew pieces

1 cup of water

Pinch of sea salt 

Pinch of smoked sea salt

4 basil leaves, chopped

1/4 acocado, cut into little chunks

Spoonful of roasted tomatoes for a topping.

Place all ingredients except for the basil, avocado, and spoonful of tomatoes in a high speed blender and blend until smooth and creamy.

The bisque is now ready to eat if you want a cold summer soup, or you can pour it into a sauce pan and warm it up.  Either way it’s delicious!!

Add your toppings for a little extra flair.

I hope you enjoy this soup as much as I do. Below is my recipe for roasted tomatoes.

Roasted tomatoes:
10 Roma tomatoes, cut into chunks

4 cloves of garlic, minced

2 Tbsp. Safflower oil

Sea salt

Toss tomatoes and garlic with oil and sea salt.  Lay out on a baking sheet and roast for 40 minutes on 400.  Some tips will be blackened a bit, that’s good:). When cooled, store in an air tight container in the refrigerator.



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