Roasted Tomato & Umami Beef Bisque Soup

Name: Roasted Tomato & Umami Beef Bisque Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2-4 servings

A velvety, soul-warming classic elevated by the deep, savory notes of slow-simmered beef. The addition of Cook Mania Beef Stock transforms a simple tomato soup into a complex masterpiece, providing a rich collagen-packed base that balances the natural acidity of the vine-ripened tomatoes with intense umami depth.

Ingredients

Base: 500ml Cook Mania Beef Stock
Aromatics: 1 tbsp Cook Mania Minced Garlic, 1 medium yellow onion (diced)
Main Component: 1kg Ripe Roma tomatoes (halved), 2 red bell peppers (seeded)
Finish: 1/2 cup heavy cream, fresh basil leaves, 1 tsp balsamic glaze
Seasoning: Smoked paprika, sea salt, cracked black pepper, and a pinch of dried oregano

Instructions

Roast: Preheat oven to 200°C. Toss tomatoes and bell peppers with olive oil and salt. Roast for 30 minutes until charred and softened.
Sauté: In a large pot, Sauté the onions and Cook Mania Minced Garlic until translucent and fragrant.
Deglaze: Pour in the Cook Mania Beef Stock, scraping the bottom of the pot to release any browned aromatic bits.
Simmer: Add the roasted vegetables to the pot. Simmer on medium-low heat for 15 minutes to allow the beef collagen to meld with the tomato sugars.
Blend: Use an immersion blender to Purée the mixture until completely smooth.
Incorporate: Stir in the heavy cream and fresh basil. Whisk gently over low heat for 2 minutes.
Serve: Ladle into warm bowls and Finish with a drizzle of balsamic glaze.