CREAM OF ROASTED TOMATO BISQUE
- Ready In:
- 48mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 1⁄2 lbs plum tomatoes, ripened
- 2 garlic cloves, minced
- 1 teaspoon dried oregano, crumbled
- 1⁄2 teaspoon dried basil, crumbled
- 1⁄2 teaspoon black pepper, freshly ground
- 1 medium onion, finely chopped onion
- 1 cup chicken broth
- 5 tablespoons olive oil
- 1⁄4 cup dry red wine
- 3⁄4 cup evaporated milk
- 1⁄2 cup tomato paste
- sugar, if needed
- 3 tablespoons parmesan cheese, freshly grated
- salt and pepper
directions
- Preheat oven to 475 degrees.
- Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan.
- Brush generously with 3 tablespoons oil and sprinkle oregano, basil, and pepper.
- Roast tomatoes for 10 minutes. Sprinkle minced garlic over tops and continue roasting for an additional 5 to 12 minutes until tomato edges are charred, looking cooked and releasing their juices. Be careful not to over-roast so garlic won't burn. Scrape tomatoes, oil, and herbs from pan into food processor.
- Process until not quite smooth (leaving small chunks and charred black specks).
- In a saucepan cook onion in remaining 2 tablespoons oil until translucent. Whisk in roasted tomato puree, broth, and wine. Then whisk tomato paste.
- Heat the cream and whisk into the tomato mixture.
- Taste and add sugar if necessary (the sugar helps cut the acidity of the tomatoes if they happen to be acidic).
- Stir in Parmesan. Add salt and pepper to taste and bring soup to a simmer.
- NOTE: The type of tomatoes used in this recipe is important. The best are when in season, however store bought vine ripened is also a good selection. The large hard tomatoes found in Supermarkets usually have no taste and will yield an unsatisfactory result. Make sure they are nicely ripened.
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RECIPE SUBMITTED BY
ForeverMama
United States
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