Pat's Tomato Basil Bisque With Roasted Garlic
"Here's a recipe I created by morphing several recipes I was able to find on the internet for tomato basil soup, tomato bisque, and roasted garlic soup.
(Note: I totally omit the cream. After cooking and then processing, the coup has a nice thick consistency that doesn't really need to be thickened more- or the added calories. Simply omit the pressing of the soup through the sieve and the addition of the step nine: Heat the oil and butter in a large saucepan until foaming.)"
- Ready In:
- 1hr 25mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 head garlic
- 1⁄2 teaspoon extra virgin olive oil
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 lbs plum tomatoes, ripened and roughly chopped
- 3 cups vegetable stock
- 1⁄2 cup dry white wine
- 2 tablespoons sun-dried tomato paste
- 1⁄2 cup fresh basil, shredded and loosely packed
- 2⁄3 cup light cream
- salt & freshly ground black pepper
directions
- Preheat oven to 350°.
- Remove loose, papery skin from garlic, leaving heads intact.
- Place garlic on a sheet of heavy-duty foil; drizzle with 1/4 teaspoon olive oil and sprinkle with a pinch of salt and pepper.
- Loosely wrap foil around garlic, folding foil edges securely.
- Roast until garlic has softened, about 40 minutes, then transfer to plate.
- Open carefully and discard foil; let garlic cool.
- Separate garlic into cloves.
- Squeeze soft garlic from each clove into a small bowl; set aside.
- Heat the oil and butter in a large saucepan until foaming.
- Add the onion and roasted garlic. Cook gently for about 5 minutes, stirring, until the onion is softened but not brown.
- Stir in the chopped tomatoes, then add the stock, white wine and sun-dred tomato paste, with salt and pepper to taste.
- Bring to a boil, then lower the heat, half cover the pan, and simmer gently for 20 minutes, shirring occcasionally to keep the tomatoes from sticking to the bottom of the pan.
- Process the soup with the shredded basil in a blender or food processor, then press through a sieve into a clean pan.
- Add the cream and heat through, stirring.
- Do not allow the soup to approach the boiling point.
- Check the consistency and add more stock if necessary, then season with salt and pepper.
- Pour into heated bowls and garnish with basil.
- Serve at once.(Can also be frozen and served later.).
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RECIPE SUBMITTED BY
BelovedRooster
Seattle, WA
I moved to Seattle from Alaska in August of 2001. I am a nutrition graduate from Bastyr Naturopathic University and am a personal trainer and holistic health counselor (receiving additional education from the Institute for Integrative Nutrition). I have opened up a practice in the Seattle area and love to assist people in meeting their health, fitness, and nutrition goals in person and by phone. I also love trying new recipes and testing them out of friends and family, but have missed cooking a great deal while transitioning from a student to a business owner. I'm hoping to have more time to experiment in the kitchen for both personal and business reasons! I have successfully three marathons in the last 3 years - running has been a great stress release for me and has been a wonderful way to make friends here. I'm passionate about sustainable food, running, nutrition, individual and world peace, turtles, and my friends. I have a strong dislike for cold weather and violence. If I had a month off and enough cash to do so, I would travel to Costa Rica and explore as much of the land there that I could get my hands on (then buy property for a wellness center)! If I had a month off with no money, I'd focus on my running, trying new recipes, deepening existing friendships and sleeping in!
You may know me on this site as VeganRunner, but I am no longer maintaining a vegan lifestyle.
