Prep 5 mins
Cook 30 mins
I came up with this recipe the other night and thought my Uncle Vic would appreciate it. It's beautiful with homegrown tomatoes and intensely flavored as the only liquid involved comes from the tomatoes themselves. Serve with croutons or a dollop of sour cream...TASTY!
- 1 quart tomatoes, chopped (homegrown are best if you can't get those I like Muir Glen Organic)
- 2 tablespoons butter (or olive oil, if you prefer)
- 1 sweet onion, diced (i.e. Walla Walla)
- 4 beef bouillon cubes
- 7 whole sun-dried tomatoes packed in oil
- 1 pinch savory (or your herb of choice)
- kosher salt (to taste)
- fresh cracked pepper (to taste)
- 1⁄2 pint heavy cream
- On medium heat saute onions in butter till they caramelize (I sometimes add a sprinkle of sugar to help the process along).
- After onions have browned add the tomatoes, bouillon, sun-dried tomatoes, herbs, salt and pepper.
- Turn up heat and bring to a boil.
- Once mix begins to boil, reduce heat and simmer 20 minutes.
- Process (in SMALL batches) in blender till smooth (you can use a food processor, but I prefer the results a blender gives).
- Return to (rinsed) pot and heat on low setting.
- Stir in cream (do not boil or cream will break).
- Serve immediately.
- NOTE: if you've never used a blender to process HOT food before it's easy to overfill the blender and burn yourself.
- Fill the blender, at the most, HALF FULL.
- Begin blending on a LOW setting while HOLDING the lid firmly down.
- If you overfill the blender, or begin blending on a high setting, or do not hold the lid down (or do ALL THREE as I originally did) steam builds up under the lid and the hot contents will shoot out of the blender spraying you and your kitchen in molten chunks of burning hot bisque bits.
- Both painful and grotesque.
- Be warned.
This is a wonderful recipe for a cold winter afternoon. Thanks for the great recipe!