Spicy Crock Pot Tomatoe Bisque

Chantell Byrd


Works well with grilled cheese or a nice green salad

☆☆☆☆☆ 0 votes
35 Min
4 Hr
Slow Cooker Crock Pot


3 can(s)
whole tomatoes (28oz ea.)
8 clove
fresh garlic
15 oz
canned tomato paste
1 pt
heavy whipping cream
1 Tbsp
olive oil
1 tsp
black pepper
1 medium
chopped yellow onion
1 tsp
kosher salt
1 qt
low sodium vegetable stock
1 Tbsp
granulated sugar
1 tsp
red pepper flakes
1 tsp
cayenne pepper
2 Tbsp
fresh chopped basil
4 oz
romano cheese, schredded


1Preheat oven to 400 degrees. Peel a whole head of garlic. Place cloves in a small oven safe dish and drizzle with olive oil. Roast for 30 to 40 minutes or until soft and golden brown. ( Garlic can also be roasted in a foil packet)
2While garlic is roasting a tomatoes and tomato paste to a large crook pot at least 5 quart. Add all remaining ingredients except heavy cream and Romano cheese. Stir well until uniformly combined
3Add garlic once it's done roasting and cook on high for 3 hours
4Reduce heat to low an puree mixture until completely smooth with a hand blender. Add heavy cream and let simmer another 30 minutes.
5Serve and garnish with cheese and basil slices.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Wheat Free, Soy Free