Here’s a comforting yet sophisticated soup recipe for Slow Roasted Tomato Bisque from the folks at Black Girl Chef’s Whites.

If you haven’t yet been to Cheryl D. Lee’s food blog, you’ll want to stop by after finding out more about this delicious recipe. A former Chef Instructor at the California School of Culinary Arts, Lee has worked alongside such chefs as Emeril Lagasse and has her own catering business.

Enjoy!

Ingredients:

About 4 cups of organic cherry tomatoes or larger tomatoes halved or quartered
1 large shallot, sliced + 1 TB chopped shallot
1 1/2 tsp dried basil, divided
1/4 cup extra virgin olive oil
1 cup shredded or diced carrots
1 tsp sea salt, divided
1/4 tsp dried thyme
2 cups vegetable stock
1 cup water
2 cups half & half
1/2 cup dry sherry
1 tsp freshly ground black pepper

How to Make Slow Roasted Tomato Bisque Soup.

You can also see our list of delicious soup recipes, organized by type to help you enjoy more soup recipe ideas throughout the year.

Also, here’s some convenient links to our first 100 Original Recipes on Hugging the Coast to make it easier for you to find culinary inspiration and ideas beyond soup.

Please join us tomorrow to see this week’s Fish For Friday Recipe of the Week: Shrimp and Coriander Fillo (Phyllo) Parcels.

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(Photo Credit: All Soup Recipe of the Week photos are courtesy of the featured blog.)