Oven Roasted Tomato Bisque

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The weather is so gray and rainy right now. I sort of love it, actually, because it makes me want to make something warm and tasty. Something soothing and soul comforting. Like tomato soup.

It's a cruel twist of fate that tomatoes are absolutely and completely out of season during soup season, when I want nothing more than a steaming hot bowl of tomato soup with a melty grilled cheese on the side.

Tomatoes ought to just be ripe and tasty year round. I love tomatoes. Someone ought to tell the powers that be about my wish. Pray to your gods and make it so.

In the meantime, I've come up with a pretty good fix for lackluster winter tomatoes. Roasting them for a while with some onions and garlic really spruces up their flavor and makes for a robust tasting soup at any time of year.

This recipe makes a small batch but you could easily double or triple the recipe because it freezes very well.

 

Oven Roasted Tomato Bisque

serves 4

  • 2lb ripe tomatoes
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 Tbs. olive oil
  • 2cups (16oz) chicken broth
  • ¼  cup basil, roughly chopped
  • 1 bay leaf
  • ¼- ½ cup heavy cream
  • pinch of red pepper flakes
  • salt & pepper to taste

Line baking sheet with parchment paper. Preheat oven to 400ºF.

Cut tomatoes into wedges and place skin-side down on parchment. Evenly distribute onions and garlic over tomatoes; season with salt and pepper, drizzle with olive oil. Roast for 35-40 minutes.

Transfer roasted tomatoes, onion and garlic to a large pot and add broth, basil and bay leaf. Bring to a boil; reduce heat to medium-low and simmer for 20 minutes. 

Transfer soup to a blender (or use an immersion blender) and puree until almost smooth (I like mine with a bit more texture). Return to pot and stir in cream. Season with red pepper flakes, salt and pepper to taste. Serve hot. Preferably with a tasty grilled cheese.

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