Cream Of Roasted Tomato Bisque

Total Time: 48 mins Preparation Time: 13 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 preheat oven to 475 degrees.
• 2 halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan.
• 3 brush generously with 3 tablespoons oil and sprinkle oregano, basil, and pepper.
• 4 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.
• 5 process until not quite smooth (leaving small chunks and charred black specks).
• 6 in a saucepan cook onion in remaining 2 tablespoons oil until translucent. whisk in roasted tomato puree, broth, and wine. then whisk tomato paste.
• 7 heat the cream and whisk into the tomato mixture.
• 8 taste and add sugar if necessary (the sugar helps cut the acidity of the tomatoes if they happen to be acidic).
• 9 stir in parmesan. add salt and pepper to taste and bring soup to a simmer.
• 10 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.