Roasted Tomato Bisque

Tomatoes are incredibly low carb and low on the glycemic index. This bisque is almost sweet and really easy to make. Use whatever fresh tomatoes you have on had to roast and serve it with the savory egg muffins.

6-8 vine ripe tomatoes
1 pint grape or cherry tomatoes
1 tbsp balsamic vinegar
1 tbsp olive oil
salt and pepper
1 tbsp fresh basil chiffonade
1 tbsp butter
1/8 cup chopped sun-dried tomatoes (packed in oil)
1/2 onion, chopped
1-2 cups vegetable broth
1 tbsp oil (from the sun-dried tomatoes)


Heat your oven to 400. Half the vine ripe tomatoes and scoop out the insides. Place them and the grape or cherry tomatoes on a baking sheet covered with aluminum foil and sprayed with olive oil cooking spray. Drizzle the olive oil and balsamic vinegar over them, then sprinkle on salt, pepper and basil. Cook 20 -25 minutes or until the cherry tomatoes are just starting to burst. Remove from heat and let cool.

In a medium soup pot, heat butter, then pour in sun-dried tomatoes and onion. Season with salt and pepper and cook until onions are soft. Add in the roasted tomatoes and stir, then pour in the vegetable broth. Cover and cook at least 15 minutes.

Pour the soup into a blender and puree until the large chunks are gone. Stir in the last tablespoon of olive oil from the sun-dried tomatoes and serve topped with fresh basil.