Sausage

Recipe: Roasted Tomato Bisque

There’s something magical about soup—especially when it’s a velvety, rich tomato bisque. As the days grow shorter and the air gets cooler, this Roasted Tomato Bisque is the perfect way to warm up and nourish your soul. The combination of roasted vine-ripened tomatoes, fragrant garlic, sweet shallots, and fresh basil gives this dish a depth of flavour that’s hard to beat. Whether you’re craving a hearty lunch or a cozy dinner, this soup is the perfect go-to recipe.

Let’s walk through why this Roasted Tomato Bisque is going to be your new favourite.

Why Roasting the Tomatoes Makes All the Difference

What sets this tomato bisque apart from others is the roasting process. Roasting tomatoes concentrates their natural sweetness, caramelizing the sugars and bringing out that deep, rich flavour. Paired with garlic and shallots, the roasted tomatoes offer an almost smoky essence that gives the soup an extra layer of complexity.

Not only does roasting enhance the flavour, but it’s also super easy. Simply halve the tomatoes, toss them into a baking dish along with garlic, shallots, and a drizzle of olive oil and balsamic glaze, then pop them in the oven. In 30-40 minutes, you’ve got a beautifully caramelized base that will make your bisque shine.

Building Flavour in the Dutch Oven

While your tomatoes are roasting, you can start building the flavour base for the soup. In a large Dutch oven, sauté diced onions, carrots, and celery. This trio—known as mirepoix—adds a subtle sweetness and savoury foundation to the soup. After a quick sauté, canned San Marzano tomatoes, russet potatoes, and chicken broth join the party, simmering until everything is tender.

One of the key ingredients here is the Italian seasoning, which brings a delightful herbaceous note that pairs perfectly with the roasted tomatoes. Just a pinch of cayenne and black pepper adds a subtle kick, balancing the sweetness of the vegetables.

Blending It All Together

Once the vegetables are tender and the flavours have melded together, it’s time to bring everything together. Add the roasted tomatoes and blend it all into a silky-smooth texture using an immersion blender. This step ensures every bite is filled with rich, velvety goodness.

To finish off the soup, stir in a cup of heavy cream. The cream adds a luscious richness to the bisque, making it creamy without overpowering the fresh tomato flavour.

Serving Suggestions

Now comes the best part—serving the soup! Ladle the bisque into bowls and top it with your favourite garnishes. Croutons add a delightful crunch, while freshly grated Parmesan or slices of creamy brie take this dish to the next level. A few torn basil leaves not only add a burst of freshness but also tie the whole dish together.

Pair this bisque with a classic grilled cheese or enjoy it on its own with a warm baguette. Either way, it’s guaranteed to be a hit.

Why You’ll Love This Recipe

  • Simple ingredients: You probably have most of these items in your pantry already!

  • Rich, deep flavours: The roasted tomatoes and caramelized veggies give this soup its signature taste.

  • Customizable toppings: Whether you’re team croutons or brie, this bisque is a canvas for your favourite add-ons.

  • Perfect for meal prep: Make a big batch and enjoy it throughout the week!

Roasted Tomato Bisque is the perfect blend of comfort and sophistication. Whether you're hosting a dinner party or looking for a comforting solo meal, this soup is versatile, packed with flavour, and easy to prepare. The roasted tomatoes truly elevate the dish, and when paired with fresh, simple ingredients, the result is nothing short of spectacular.

Give this recipe a try and let the cozy flavours of roasted tomato bisque warm your day. Don't forget to comment. Let me know if you’ve tried the recipe and share your creations!

Happy Soup Season!

Roasted Tomato Bisque

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Cook Time: 1 hour
Servings: 6 

Ingredients

For the Roasted Tomatoes:
1lb of Vine Ripe Tomatoes, halved
1 large shallot, quartered
3 garlic cloves, smashed and peeled
4 basil leaves, torn
Olive Oil
2 tsp balsamic glaze
Salt and pepper to taste

Into the Dutch Oven:
2 tbsp of olive oil
1 yellow onion, diced
2 of each: large carrots, celery stalks. Peeled and roughly chopped into 2 inch pieces
1 large russet potato, peeled and diced
796 ml can of san marzano or plum tomatoes
4 cups chicken broth
1 tbsp Italian seasoning
1/2 tsp kosher salt
1 pinch of each: cayenne and black pepper
1 cup heavy cream

Toppings (optional):
Croutons
Freshly grated parmesan Or a few slices of creamy brie
Fresh basil

Instructions

  • Preheat your oven to 400°F. Line a small rimmed baking dish with parchment paper, add the halved tomatoes, shallots, garlic, basil, (pack the tomatoes in, no spaces) drizzle olive oil, balsamic glaze, a sprinkle of salt, mix to coat everything and into the oven for 30-40 minutes.

  • While the tomatoes roast, add olive oil, onions, carrots, celery and salt to a large dutch oven, saute for 5 minutes or until the onions are translucent. Add in the canned tomatoes, potato, broth, Italian seasoning, salt, cayenne and black pepper stir and bring to boil. Lower the heat to medium low and simmer for 40 minutes or until the veggies are fork tender.

  • Add the roasted tomatoes to the pot, remove it from the heat, with an immersion blender, blitz it all up until smooth and no lumps. Add the cream stir and serve it up!

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Recipe: Simple Orecchiette with Rapini and Italian Sausage

Your New Go-To Weeknight Dinner

Looking for a delicious twist to your weeknight dinners? This Orecchiette with Rapini and Italian Sausage recipe is not only simple to prepare but also brimming with flavours that promise to transport your taste buds straight to Italy. The orecchiette scoops up every bit of the rich, spicy sausage and the rapini adds just the right touch of earthiness.  

Whether you’re cooking for one or feeding a crowd, this dish will impress anyone who takes a bite.

Orecchiette with Rapini and Italian Sausage

Prep 10 minutes
Cook 25 minutes
Total 35 minutes
Servings 4-6 

Ingredients

1 lb mild Italian sausage (about 4 links), casings removed
1 bunch rapini (broccoli rabe), washed and 2" trimmed off stems
454g (1 lb) uncooked orecchiette
2 Tbsp olive oil, plus more for serving 
3 cloves garlic, minced or finely chopped
¼ tsp crushed red pepper flakes
½ cup grated Parmigiano Reggiano or Pecorino Romano cheese
Salt and freshly ground black pepper to taste

Instructions

  • Bring a large pot of salted water to a boil. Add trimmed rapini hen cook for 3 minutes. Use tongs to transfer to an ice bath, and return the water in the pot to a boil.

  • Add the orecchiette to the boiling water and cook according to package instructions until al dente. Before draining, reserve 1 cup of the pasta water.

  • In a large pan, heat 2 Tbsp olive oil over medium-high heat. Add the sausage, breaking up with the back of a wooden spoon, then cook until browned on all sides, about 5-7 minutes. Add minced garlic and crushed red pepper flakes, then cook 1 minute more.

  • Drain the rapini from the ice bath then give it a rough chop to bite-size pieces. Add rapini and cooked pasta to the cooked Italian sausage in the pan. Stir in about ½ cup grated Parmesan (or Pecorino) and ½ cup reserved pasta water, then taste and adjust seasoning as needed.

  • Serve in bowls with a drizzle of olive oil, additional grated cheese, a pinch of salt, and lots of freshly ground black pepper.

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days.

  • The best way to reheat pasta is in a pan over medium heat. Add a little bit of olive oil to the skillet and cook the pasta until warmed through. You can also reheat pasta in the microwave, but be careful not to overcook it because no one likes mushy pasta.



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Recipe: Sausage & Veggie Sheet Pan Dinner

When you look up the word “Easy” you’ll see a picture of me. WAIT! I didn’t think that through. What I’m trying to say is I’m all about easy and simple meals. No one has time or patience to spend hours after work making dinner. This is when you pull out this recipe for my Sausage & Veggie Sheet Pan Dinner. You’ll have dinner on the table in less than 40 minutes!

All you need for this savoury flavour packed meal are 3 ingredients, one sheet pan and a helper to pour a glass of wine, dinner is served. If you use the time to tidy up while your meal is roasting up in the oven you can probably even have your pj’s on before 7pm and that are what dreams are made of.

Buon Appetito and if you give this recipe a try let me know how it goes. I love hearing for you all. xo’s Mary

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Roasted Italian Sausage & Veggie Sheet Pan Dinner

PREP TIME: 10 minutes 
COOK TIME: 30 minutes 
TOTAL TIME: 40 minutes 
SERVINGS: 4
AUTOR: Mary Mammoliti / Kitchen Confession

Quick and easy one-dish dinner perfect for busy weeknights!


INGREDIENTS 

4 links chicken sausages, cut into 2" pieces (you can substitute for Italian sausage)
1 pound Brussels sprouts, halved
1 pound sweet potato, cut into 3/4" chunks
1/4 cup extra virgin oil
zest of 1 lemon (optional
2 cloves garlic, minced
1 teaspoon dry parsley
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

INSTRUCTIONS 

  1. Preheat oven to 400 degrees. Line a baking sheet with foil. Toss the sausage, sprouts, and sweet potato on the baking sheet and set aside.

  2. Whisk together the olive oil, lemon zest, garlic, parsley, salt, and pepper. Drizzle over the sausage/sprouts/sweet potato mixture. Toss to combine.

  3. Place the sheet pan in the oven and bake for 15 minutes, then use a spoon to gently mix the sausage mixture and bake for another 10-15 minutes.



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Recipe: Roasted Italian Sausage & Veggie Sheet Pan Dinner

Have you heard of sheet pan dinners? If you haven’t, make this Roasted Italian Sausage & Veggie Sheet Pan Dinner be your introduction. Tossing everything onto one pan is literally the easiest way to make dinner. Not only are they easy to make, it makes clean up a breeze. Spoiler Alert! I’ve added a special ingredient for a hint of sunshine in this cozy dish. Can you guess what it could be?

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 Roasted Italian Sausage & Veggie Sheet Pan Dinner

This is one of my favourite meals and a great addition to meal prep days. It’s quick, easy and it fits all in one sheet pan making it perfect for busy weeknights!

 PREP TIME: 15 minutes
COOK TIME: 30 minutes
TOTAL TIME: 45 minutes
SERVINGS: 4

INGREDIENTS 

  • 4 links Italian sausages, cut into 2" pieces (you can substitute for chicken sausage)

  • 1 pound brussels sprouts, halved

  • 1 pound mini potatoes, cut into quarters

  • 2 medium size carrots, peeled and cut into 2” pieces

  • 1 large parsnip, peeled and cut into 2” pieces

  • 1/4 cup extra virgin oil

  • zest of 1 lemon

  • 1 1/2 teaspoons garlic powder

  • 1 1/2 teaspoons onion powder

  • 1 teaspoon dried parsley

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon dried thyme

  • 1 teaspoon sea salt

  • 1/2 teaspoon freshly ground black pepper

INSTRUCTIONS 

  1. Preheat oven to 400 degrees. Line a baking sheet with foil. Toss the sausage, sprouts, carrots, and parsnips on the baking sheet and set aside.

  2. Whisk together the olive oil, lemon zest, garlic powder, onion powder, parsley, oregano, thyme, salt, and pepper. Drizzle over the sausage and veggie mixture. Toss to combine.

  3. Place the sheet pan in the oven and bake for 15 minutes, then use a spoon to gently mix the sausage mixture and bake for another 15 minutes or until veggies are tender.

 

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