Tomato Bisque with Hatch Chiles – easy, healthy and DELISH!!
Another summer, another tomato soup recipe! I struggled with what to name this one; “bisque” is traditionally made with some type of seafood, such as shrimp or lobster. Yet the term seems to have shifted a bit in recent years with many restaurants and recipes labeling soup as a bisque as long as it’s pureed and creamy. So I took some liberties with this one and decided that it’s creamy texture has earned it the title “Tomato Bisque”. I think you’ll approve once you taste it!
This tomato bisque also has some hatch chiles added to it for a little heat. It’s hatch chile season so I find myself throwing them into and onto just about everything. They give this bisque great flavor without overpowering it, something I was careful with since I took the time to roast fresh summer tomatoes. I make tomato soup all the time – it’s so healthy and takes almost no time at all! The winter months have me using canned, fire-roasted tomatoes since fresh aren’t available (this soup recipe is perfect for that). But this tomato bisque recipe is one you’ll want when you have a summer tomato surplus.
Roasting the tomatoes for this tomato bisque is simple: just cut them in half and lay them on a baking sheet. You’ll toss some unpeeled garlic cloves and onion on there, too (why not get all the flavor you can, right)? The time the tomatoes are roasting is the only step that actually takes any time at all, you don’t even have to chop the onion! I throw it all in my Vitamix (directions included) but an immersion blender on the stove will do the trick, too. I like to drizzle a little honey on my bowl of soup, too, try it! It adds a bit of sweet to the heat. And you may want to try doubling this, especially if you’re making it on the stove as it goes quickly!
Roasted Summer Tomato BisquePrint
- 4 large summer tomatoes cut in half
- 1/4 red onion
- 6 garlic cloves
- 8-10 basil leaves
- extra-virgin olive oil
- kosher salt & freshly ground black pepper
- 1 cup low-sodium chicken broth
- 1/4 cup whole milk
- splash of white balsamic vinegar
- 1 tablespoon diced fire-roasted hatch chiles or from a can of fire-roasted green chiles
- 1/8-1/4 teaspoon chipotle chile powder
- drizzle of honey on each bowl of soup optional
- Preheat oven to 450F.
- Place tomato halves (cut-side down), onion, unpeeled garlic cloves and basil leaves on baking sheet. Drizzle with olive oil until just coated; season with salt and freshly ground pepper. Roast for 25-30 minutes or until tomatoes are blackening on top and vegetable are very soft.
- Remove from oven and put everything in a soup pot (I use my Vitamix; just blend all ingredients until very smooth and steaming hot, then season to taste). Add all remaining ingredients to pot and blend using an immersion blender. Simmer until very hot then season with additional salt and freshly ground pepper to taste. Strain soup if desired.
- Add a drizzle of honey to each bowl, if desired.