Take a step into the City Club kitchen as we present Sous Chef Juan Munoz's vegan tomato bisque recipe to you. We offered this delicious soup at the Members' buffet lunch a few weeks back, and it was quite the popular hit amongst our members, with one member even asking for the recipe! Although this soup is vegan and healthy, it is thick, hearty and provides the warmth and comfort we all look for in a home-made soup recipe. So bring out your cooking utensils and introduce a little bit of The City Club kitchen into your home today!
Vegan Tomato Bisque
10 Roma Tomatoes, halved
½ Cup Extra Virgin Olive Oil
4 carrots medium diced
2 yellow onions sliced thinly
2 tablespoons minced garlic
½ cup canola oil
¾ cup red wine
½ cup sugar
1 tablespoon cumin
1 tablespoon fresh thyme
4 quarts vegetable stock
2 tablespoons red wine vinegar
2 tablespoons tomato paste
3 tablespoons white truffle oil
Toss Roma tomatoes and extra virgin olive oil together in a bowl. Then, place tomatoes on a sheet pan, skin side up and roast at 425 degrees for 30 minutes or until skin is charred. Using a deep pot, heat up canola oil and add the carrots, onions and minced garlic. Let the vegetables caramelize, then add the red wine. Let reduce completely until the mixture is tender. Add roasted tomatoes. Then, add thyme, cumin, sugar and tomato paste, let stew for 10 minutes on low heat, continuously stirring so the sugar does not burn. Add vegetable stock and let simmer for 30-45 minutes. Blend the mixture. Add red wine vinegar and salt and pepper to taste. Add truffle oil to taste.
-Juan Munoz,
Sous Chef
The City Club of San Francisco
Additionally, if ever you or one of your guests would like the recipe for any of our dishes provided in the restaurant, please do not hesitate to ask us! We would be more than happy to share any of our delicious recipes with you.
We hope you will enjoy this healthy soup recipe as much as we did. Have a wonderful week!
The City Club of San Francisco
