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Roasted Tomato and Garlic Bisque




Source of Recipe


tharrison at eGullet.org


Recipe Introduction


This was a very easy and delicious bisque. The original recipe called for 3-4 lb. of tomatoes, but I think that 2 1/2 would be enough. I also added a few dashes of hot sauce. I served it with Proscuitto, Fig and Goat Cheese Quesadillas. This was a great combination! Make sure to follow the directions and let the bisque drip through the strainer - DO NOT PUSH! You want it to be really smooth! Super crunchy croutons are a great topper! tharrison notes: "Based off a recipe from Toni Pais of Baum Vivant and Cafe Zinho in Pittsburgh. Endless combinations can be made with this one. If you don't feel like using fresh tomatoes, feel free to used canned diced or juice. This is only better if your fresh tomatoes are crappy. Just as great warm or chilled. Serve with fresh crusty bread. Could be made with basil and/or thyme. Chill if desired. Garnish with fresh whole leaves of whatever herb(s) you use." I did use basil instead of dill, as we don't care much for dill.




Recipe Link: http://recipes.egullet.org/recipes/r955.html

List of Ingredients




ROASTED GARLIC
2 heads garlic (or 1/2 cup puree when done)
olive oil
ROASTED TOMATOES
3—4 lb plum tomatoes, halved lengthwise (to make 2 cups when done)
8—9 T olive oil
salt and freshly ground pepper
SOUP
1 recipe roasted garlic (1/2 cup)
1 recipe roasted tomtaoes (2 cups puree)
1 large yellow onion, diced (or 2 leeks, cleaned well white parts only)
2 c white port wine (or other white wine)
2 c heavy cream
1 T packed minced fresh dill or 1 tsp dried


Recipe



Preheat oven to 375°F. Place tomatoes, cut side up, in one layer on a large baking sheet and sprinkle with salt and freshly ground pepper. Drizzle with 3-4 T of olive oil. Cut the ends off of one or two heads of garlic. Plac on a piece of foil and sprinkle with salt, pepper, and olive oil. Seal foil and set aside. Add pan of tomatoes to oven and roast until browned and tender, about 50 - 60 minutes. After the first 30 minutes has elasped, add the foil-covered garlic. Watch the tomatoes to make sure they don't scorch. Cool slightly.

Transfer tomatoes and any accumulated juices to food processor. Pulse until smooth and set aside.

Squeeze 1/2 cup of the roasted garlic out of the heads and set aside. Save any leftovers for use in something else.

Cook the onion or leek in the white port until reduced by half. Add 2 cups of the tomato puree and cook on low about 7 minutes. Add the roasted garlic and continue to cook for 3 more minutes.

Add the heavy cream, dill, and salt and pepper. As soon as the soup comes to a boil it is done. Do not continue to boil. Strain the soup by just letting it drip through the strainer and not pushing on the pulp.

Serves 6.