Roasted Tomato Bisque.


Who doesn’t love tomato soup? My Mom used to make us homemade tomato soup all the time using tomatoes, pressure cooker, and then a manual strainer-thingamabob. I made it so much easier. Last night, I was in the mood for soup, as it is wintertime, of course, so I made Giada’s Sweet Potato and Rosemary Soup. It was pretty good, and instead of mascarpone cheese, I used ricotta cheese. The leftovers are amazing. Today, I was more in the mood for tomato soup, so I decided to go for it.

4 medium-sized tomatoes
1/2 chopped red onions
2 – 3 cloves of chopped garlic
rosemary (of course ;0))
1 cup of veg broth or chicken broth (up to you!)
1/2 cup of milk
2 tablespoons of room-temp butter
2 tablespoons of extra virgin olive oil

First off, I started by roasting my tomatoes by quartering them up and drizzling a good helping of extra virgin olive oil, salt and pepper and roasting on 400* for 20 minutes. While the tomatoes were roasting, I sauteed my red onions and garlic in butter and olive oil until translucent. When my tomatoes were roasted I boiled them in some of the broth and added the onions and garlic. I added the rosemary, some more salt and pepper for taste and then allowed it to cool. You can then use a hand blender, or use a blender (but in batches) and then put back in and boil with the milk.

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