Prep 15 mins
Cook 35 mins
A rich tomato bisque - which makes a nice change from salsa and pasta sauce with an overabundant tomato garden. I used the recommended mint, and thought basil might be a more appropriate herb. This recipe could really work with any color ripe tomato - but the yellow/orange tomatoes make a really pretty soup. I used 2 cups of stock because I like thicker soups - use 3 if you prefer it thinner. From Fine Cooking.
- Grill the tomatoes until the skins crack and the tomatoes soften, about 10 minutes. OR place them on a lightly oiled baking sheet and bake at 450* F for 12 minutes. Allow tomatoes to cool enough to handle, core them, and coarsely chop them.
- While the tomatoes are cooling heat the olive oil in a large soup pot over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 7 minutes. Stir in the chopped tomatoes, chicken broth, and sugar. Increase the heat, bring to a boil, turn the heat to medium, and simmer until the soup is reduced by one quarter, about 20 minutes. Let cool for 10 minutes.
- Use an immersion blender to puree the bisque. The recipe suggests straining, but I found that mine didn't need it. Turn off the heat and stir in the heavy cream. Taste and season with salt and pepper. To serve, ladle the soup into bowls and garnish with the chopped mint or basil. Serve with crusty buttered french bread.
This was absolutely Delish!!! I too doubled the recipe. Followed it exactly. The basil on top was a fresh finish. This was the best cream of tomato soup I have made. It was perfect with the yellow tomatoes!! Will make again. Thanks.
I am glad I doubled this recipe, because it is delicious! I used half & half instead of heavy cream. A great basic recipe that I'll like to mess around with! Would be great with more basil, and maybe some potatoes or carrots? This is a keeper - that you for helping find another delicious way to deal with my glut of yellow tomatoes!