Recipe: Roasted Onion and Caramelized Onion Bisque

I saw a video online someplace (I want to say Facebook, but it could have been on Reddit too), and it showed how to make tomato bisque using freshly roasted tomatoes.

I was excited to try it since we’ve been getting tons of big tomatoes in our CSA box over the past two weeks and I had them sitting on the counter.

This recipe is simple, but it does involve a few steps and does take some time.

It’s worth it in my opinion.

Roasted Onion and Caramelized Onion Bisque

Serves 4-6

Ingredients

  • 8-10 Tomatoes, tops cut off. If the tomatoes are not a uniform size, cut them in half /into large uniform hunks
  • 1 large onion, chopped
  • 2 cloves of garlic, diced
  • 2 tablespoons avocado oil
  • 2 tablespoons butter
  • 1 can (approx 16 oz) chicken or veggie stock
  • salt
  • pepper
  • 1 Teaspoon each: Basil, Rosemary
  • 1 bay leaf
  • 1 cup half and half
  • dash red pepper flakes (optional)
caramelized onions…. mmmmm

Directions:

  1. Preheat Oven to 425 degrees. Place tomatoes/tomato hunks on an oiled-up baking sheet. Brush tomatoes with oil and a sprinkle of salt and pepper.
  2. Roast tomatoes for 35-45 minutes.
  3. While tomatoes are roasting, melt butter in a stockpot, and over medium/low heat saute onions. in the last 10 minutes of cooking the onions, add the garlic and stir frequently to keep from burning. You will need to stir frequently.
  4. Place tomatoes in with onions, and add stock, and all herbs/seasonings, EXCEPT the bay leaf and red pepper.
  5. Using an emersion blender, blend soup until it’s smooth.
  6. Now that soup is smooth, add bay leaf and simmer for 30-45 minutes on low.
  7. Add half and half, stir well, add red pepper if desired.
  8. Serve topped with croutons.
This is what roasted tomatoes look like in a lonely stockpot.

Note: If you don’t have an emersion blender, pour tomatoes and onions into a blender and pulse until smooth.

This recipe does not make a ton of soup, as most of my soup recipes do. This recipe takes time, but it’s so good. It’s worth the time and effort for sure.

I recommend my 4-way grilled cheese to go with this soup too!

Recipe: Chicken Meatball Skillet

FullSizeRender(256).jpgThis recipe came to me, as I was staring into the fridge wondering what the hell I was going to do with all spinach my friend gave me.

I used a package of Aidell’s Chicken caramelized onion meatballs, but feel free to use whatever kind of meatballs you like (or make your own!).

Mix it up with whatever veggies you have on hand! Peppers or kale would be great in this dish!

Ingredients:

  • 1 package chicken meatballs (about a dozen, if making from scratch)
  • 1/2 purple onion, diced
  • 1 T. olive oil
  • 2 cloves garlic, minced
  • 1.5 c. grape tomatoes, sliced in half lengthwise (about 1 package)
  • 3-4 c. fresh spinach
  • Juice of 3 lemons
  • zest of 1 lemon
  • 1 T. Thyme
  • 1 T. Rosemary
  • 1 T. air-dried shallots
  • 1 package pasta (I like ziti) cooked per package instructions
  • 1/2 c. grated parmesan cheese
  • salt and fresh cracked pepper to taste

Directions:

  1. In a large saucepan, saute onion until translucent.
  2. Add garlic, and cook on medium/low until fragrant.
  3. Add meatballs, tomatoes, and herbs. Cook on medium/low, until meatballs are heated thoroughly.
  4. stir in lemon juice and zest. Scrape pan to remove any browned bits.
  5. Toss in spinach, turn to low, and cover with the lid. Allow spinach to cook down by about half- this takes only a few minutes.
  6. Remove from heat, stir in cooked pasta and cheese.
  7. Season with salt and pepper as needed,  and serve ASAP.

 

This is a great 1 dish meal! It’s very filling, but the acid from the lemon and the chicken meatballs keeps the meal feeling very light.

To make this dish Gluten-free: Use GF pasta and make sure your meatballs are GF.

To make this dish Vegetarian: Use meat-free “meatballs”