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Heirloom Tomato Bisque with Fresh Basil

Source of Recipe

From "The Red Truck Bakery Farmhouse Cookbook" by Brian Noyes


Recipe Introduction

"'Can you make a tomato soup that rivals Safeway's Signature brand?' That request came not from a bakery customer but from within my own household after I loaded our shopping cart—and then our freezer—with little soup tubs from the grocery store's prepared foods aisle. I took on the challenge at the height of tomato season, opting to use heirloom varieties, because they looked and tasted so darned good, and think that we came close (but go ahead and make it in the winter with whatever is available fresh at the grocery store). This soup is good hot or chilled, and nothing partners with it like Fried Green Tomato Sandwiches with Pimento Cheese."

List of Ingredients

â—¦ 4 pounds ripe heirloom tomatoes or regular tomatoes, cored and cut into quarters
â—¦ ¼ cup extra-virgin olive oil
â—¦ 1 tablespoon kosher salt
â—¦ 1 ½ teaspoons freshly ground black pepper
â—¦ 3 tablespoons unsalted butter
â—¦ 1 ½ cups chopped red onions (from one large onion)
â—¦ 2 medium carrots, trimmed, scrubbed well, and diced
â—¦ 2 tablespoons minced garlic (about 6 cloves)
â—¦ 1 teaspoon adobo sauce from canned chipotle peppers
â—¦ 1 tablespoon tomato paste
â—¦ 1 (28-ounce) can whole peeled tomatoes, plus their juices
â—¦ ½ teaspoon ground thyme
â—¦ 1 cup (packed) fresh basil leaves
â—¦ 3 cups chicken stock
â—¦ 1 cup heavy cream


Recipe

Preheat the oven to 425° F. Line a rimmed baking sheet with parchment paper.

Remove the seeds from the quartered tomatoes and pat with paper towels to drain the tomatoes. Drizzle the drained tomatoes with the oil, salt, and pepper, then spread the mixture evenly on the prepared baking sheet. Roast for 30 minutes, stirring halfway through.

Meanwhile, in a Dutch oven or other heavy-bottomed pot, melt the butter over medium heat. Add the red onion, carrots, and garlic and cook uncovered for 6 minutes, or until the onions have lightly browned and the carrots have started to soften. Add the adobo, tomato paste, canned tomatoes and their juices, thyme, and basil. Stir well and continue to cook, uncovered, over medium heat for 5 minutes more.

Remove the roasted tomatoes from the oven and add them, along with any accumulated juices, to the pot and stir in the chicken stock. Increase the heat to medium-high and bring to a boil, then reduce the heat to a simmer and cook, uncovered, for 1 hour, or until thickened, stirring occasionally and scraping the sides and bottom of the pot. Remove from the heat and let cool slightly.

Working in batches if needed, transfer the mixture to a food processor or blender and purée until smooth. Return the puréed mixture to the pot and cook over low heat until it has reduced by one-quarter, about 25 minutes. Whisk in the heavy cream and cook for 4 minutes more. Serve hot or cover and refrigerate until chilled. The soup can be refrigerated for up to 3 days or frozen in an airtight container for up to 1 month.

Serves 8 to 10