roasted tomato bisque
A soup for all seasons. It just BEGS for a grilled cheese dunker, don't you think?
Ingredients
- 1 lb cherry tomatoes
- 1 lb Roma tomatoes, quartered
- 1 yellow onion, quartered
- 6 cloves garlic, peeled
- 1/2 cup extra virgin olive oil
- 15 oz can crushed tomatoes
- 1-2 cups vegetable broth
- 1/2 cup heavy whipping cream
- fresh basil, crusty bread or grilled cheese, for serving
Instructions
- Preheat oven to 425 degrees.
- In a large baking dish or oven-safe skillet, toss together the tomatoes, onion, garlic, olive oil, and a big pinch each of salt and pepper. Roast 20-25 minutes until the tomatoes are very soft and, well, disintegrating.
- Transfer the tomato mixture carefully to a food processor or high-speed blender. Pulse until smooth.
- Heat the crushed tomatoes and broth in a large soup pot or Dutch oven over medium-low. Pour the pureed tomato mixture through a fine-mesh sieve into the pot. You don't have to do this but removing the solids makes for a very smooth, creamy soup. Stir in the heavy cream. Taste and adjust salt and pepper as needed.
- Divide into bowls and serve with fresh basil, bread, or grilled cheese.
Notes
*To make vegan: Swap out the heavy cream for full-fat coconut milk!
*To store: This soup freezes extremely well. Let cool completely, then transfer into quart-size ziptop bags, seal well, and freeze for up to 3 months. To reheat, dump the soup into a saucepan and warm over medium-low heat, stirring often, until heated through.