Wednesday, August 28, 2013

Oven Roasted Tomato Bisque

I've been getting pretty adventurous in the kitchen lately. Like making homemade croissants (Annie's Eats has you covered on that front) and deciding to cook my way through a cookbook of biblical proportions and making my own recipes, like this amazing tomato bisque.

Also in kitchen news, Rob has (at least for the moment) overcome his lactose intolerance. My world is one big dairy indulgence party right now. So you may be seeing some new and exciting recipes soon. Maybe a resurrection of Sweet Life is on its way again. 

No promises, but I'll try. Because I love you.

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
salt & pepper to taste

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

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 a with a bit more texture). Return to pot and stir in cream. Season with salt and pepper to taste. Serve hot.

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