Fire-Roasted Tomato Bisque

{"handle":"fire-roasted-tomato-bisque-recipe-from-rachael-ray","title":"Fire-Roasted Tomato Bisque","seoTitle":"Fire-Roasted Tomato Bisque | Rachael Ray","seoDescription":"Rach shares her recipe for a creamy, smoky fire-roasted tomato bisque that can also be made dairy-free.","image":"https://images.ctfassets.net/vmuke7sdou62/3JOXxroL1fLExwZycIxYlR/cc19b5e27eb494c1c8e51be39b26ca3d/tomato-bisque.jpg_itok_ynQjZzrK","ingredients":"

• 3 tablespoons extra-virgin olive oil (EVOO)
• 1 bulb fennel, quartered, cored and finely chopped
• 1 onion, finely chopped
• 1 carrot, peeled and finely chopped or grated
• Salt
• 4 cloves garlic, crushed and chopped or sliced
• 3 ounces 'nduja, optional
• One 28-ounce can diced or crushed fire-roasted tomatoes
• 1½ cups passata or tomato sauce
• 1 teaspoon sugar
• One handful basil leaves
• 1 quart vegetable stock or chicken bone broth or stock
• ¾ cup heavy cream\"https://www.rachaelrayshow.com/recipes/cheesy-croutons-recipe-from-rachael-ray\"
• Cheesy Croutons

","preparation":"

Serves: 4 to 6

Heat EVOO in soup pot or Dutch oven over medium heat, 3 turns of the pan, add fennel, onion, carrot and season with salt, sweat 5 to 7 minutes partially covered, add garlic and stir a minute or 2. If using 'nduja, make a space or well at the center and melt 'nduja and stir. Add tomatoes, passata, a sprinkle of sugar, basil and broth or stock, bring to a simmer and cook 30 minutes.

Remove from heat and puree with immersion/stick blender and stir in cream. Return to stove to keep warm on low heat. Serve in bowls topped with cheesy croutons.

","tags":"Soups and Stews, Vegetarian, Rachael Ray Show, One-Pan Meals, Comfort Food","publishDate":"2021-03-08T12:00:00Z","status":"Publish","author":"Rachael Ray","externalUrl":"https://www.rachaelrayshow.com/recipes/fire-roasted-tomato-bisque-recipe-from-rachael-ray"}