Roasted Tomato and Buttermilk Bisque

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READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to BROIL.
  • Place the tomatoes on a baking sheet and broil for 15 minutes or until tomato skin is blistered, turning every few minutes for even broiling.
  • Put the tomatoes in a clean paper bag, seal and sweat for 15-20 minutes or until the skin has loosened.
  • Once cool enough to handle, remove the skin and seeds and discard. Chop the tomatoes coarsely. Set aside.
  • Warm the olive oil in a sauce pan over low-medium heat. Add the leeks, shallots, carrots and celery. Sauté the mixture, stirring occasionally for about 5 minutes or until vegetables are softened.
  • Next add the roasted tomatoes and tomato puree. Sprinkle the flour on the tomatoes and stir to incorporate well.
  • Add the stock, cover and simmer until slightly thickened, approximately 20 minutes.
  • Once soup has been allowed to thicken, using an immersion blender, puree the soup until smooth. (Alternatively, the soup can be cooled and pureed in a food processor.) Stir in 2 tablespoons of the fresh basil.
  • Transfer the soup to a non-reactive large serving bowl. (If you wish the soup can be pureed even further using a sieve and pressing the mixture into the bowl with the use of a wooden spoon).
  • Cover soup and refrigerate until well chilled or serve hot.
  • To serve, transfer the soup to individual bowls. Divide and add the buttermilk, lightly stirring in leaving a "swirling" effect on top of the soup serving.
  • Garnish each serving with a few ribbons of fresh basil.
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