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Smoked Tomato-Rosemary Bisque

Source of Recipe

WKRG


List of Ingredients

Smoked Tomato-Rosemary Bisque

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Published: Thu, October 21, 2010
Recipe to promote the Taste of Mobile by Chef Chris Lambert/Bienville Club
Taste of Mobile w Mobile Convention Center
Thursday, October 28, 2010
The Mobile Chapter of the Alabama Restaurant Association,
benefiting Goodwill Easter Seals
Bob Omainski—President, Meagan Newsom—Chairperson
2448 Gordon Smith Drive, Mobile, AL 36617
251.471.1581 or info@gesgc.org



Smoked Tomato-Rosemary Bisque
By: Chef Chris Lambert of Bienville Club

1 Onion Quartered
8 Tomatoes Quartered
2 - 12oz Cans Prepared Marinara Sauce
4 Cups Chicken Broth
1 Tablespoon Rosemary
2 Tablespoons Roasted Garlic Oil
2 Tablespoons Smoked Paprika
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Cayenne
1-1/2 Cups Heavy Whipping Cream
Directions



Recipe





Put onions and tomatoes on sheet pan and toss with roasted garlic oil bake at 375 degrees until golden brown. Transfer roasted onion and tomatoes to a blender and add ½ cup chicken stock and puree. Continue this in batches until all pureed. Put the puree, marinara sauce and the other 3-1/2 cups chicken stock into a pot w/ the rosemary, salt, pepper, smoked paprika, cayenne pepper & cream. Bring slowly to a boil, then turn down to low & simmer for thirty minutes stirring constantly. Garnish with parmesan toast.