Roasted Tomato Basil Bisque

This may be one of the last tomato recipes featuring tomatoes from our garden.  Sniffle. Sniffle.  Sadly, our tomato plants are starting to die and most of the fruits are just sitting there all green, refusing to ripen. But, I had a ton of ripe heirlooms that were just begging to be made into my famous tomato bisque.  

I have been making this soup for a very long time.  The recipe has been passed along to many of my friends, all of which claim this as their go-to recipe for a unbelievable tomato bisque. 

It is so simple to make.  I'm talking easy-peasy.  Ten ingredients including the salt, pepper and olive oil.  Roasting the tomatoes, onion and garlic in the oven almost caramelizes them and concentrates their natural sugars. Here, I served it with white american grilled cheese squares but brie also pairs beautifully with this soup.   

We grew a few different varieties of tomatoes in our garden.

Nothing better than a home grown summertime tomato.

Liberally season with salt, pepper and olive oil.

Fresh out of the oven.

Transfer directly to pot.

Pout stock in, bring to a simmer and reduce.

Add cream.

Stir and cook for a little bit more time to reduce.

Blend up!

Add basil.  You can blend this up or leave as is. Finally, stir in cheese and season with salt and pepper.

Roasted Tomato Bisque
6-8 tomatoes, chopped into wedges
1 onion, chopped into large chunks
8 garlic cloves, peeled and smashed
2 T. olive oil
2 t. salt
1 t. pepper
5 cups chicken stock
1 cup heavy cream
1/4 cup fresh grated parmesan cheese
8 basil leaves, finely chopped
salt and pepper to taste

preheat oven to 425 degrees

Line a cookie sheet with foil or a silpat.  Chop up the tomatoes onion and garlic and evenly spread them over the cookie sheet. Drizzle with olive oil then sprinkle with salt and pepper. Bake in the oven for about 30 minutes until caramelized. Watch the garlic.  You don't want it to burn.  Sometimes I end up taking it out about 5 minutes early.

Remove sheet from oven and immediately transfer vegetable and juices into a stock pot.  Be sure to get all of the juices and bits as they will add lots of flavor.  Add chicken stock and bring to a simmer.  Cook over medium high heat, uncovered, for 10 minutes so it can reduce a touch.  Add cream and stir to combine.  Cook for another 10-20 minutes to reduce.

Use an immersion blender to smooth it all out.  You can also transfer it in batches to a regular blender.  Add basil and cheese. Taste and add salt and pepper as needed.  Serve with some crusty bread or a variation of grilled cheese.