Roasted Tomato Bisque (04.25.16)

Posted at 10:38 AM, Apr 25, 2016
and last updated 2016-04-25 17:03:21-04
  • 2 lbs. Roma tomatoes, sliced lengthwise
  • 5 garlic cloves
  • 1/4 cup olive oil
  • 2 tablespoons butter
  • 1 medium yellow or white onion, diced
  • 1 teaspoon dried thyme
  • 1 (28 ounce) can diced tomatoes with juice
  • 2 tablespoons dried basil
  • 2 cups low sodium vegetable or chicken broth
  • 2/3 cup heavy cream
  • 1/3 cup Parmigiano-Reggiano cheese, shredded
  • 10-12 fresh basil leaves, torn
  • Salt and Pepper to taste

Preheat oven to 400° F.

Spread tomatoes on a large baking sheet; drizzle with olive oil, add salt and pepper. Wrap garlic in tinfoil with oil.
Place on baking sheet. Roast tomatoes and garlic for 25-30 minutes.

In a Dutch oven or soup pot up to medium heat, melt the butter. Saute onions for 5-6 minutes with thyme, salt and pepper. Add diced tomatoes with juice, basil, broth, roasted tomatoes, with juice and garlic to the pot. Season with salt and pepper.
Bring to a boil, then reduce to a simmer for 20-25 minutes, stirring occasionally.
Use an immersion blender to puree soup or working in batches, add to a blender and blend until smooth.
 Pour soup back into the pot and stir in the cream. Simmer the soup for 4-5 minutes. Garnish each serving with cheese and fresh basil. Serve immediately.

Sponsor: Dan’s Market