Tomato Bisque Recipe
Serves 6
15 mins prep
150 mins cook
60 mins Optional Quick Method
165 mins total
This tomato bisque recipe is such a cozy fall classic. Something magical happens when you slow roast tomatoes, vegetables and basil until they are jammy and caramelized. Pair it with my grilled cheese and pure comfort!
The Soup - 6 servings
Grilled Cheese - 1 serving
The Soup
Preheat your oven to 300℉.
Slice the tomatoes in half. Remove the top of the garlic. Give the onion, shallot and peppers a rough chop.
Cover a sheet pan in parchment paper and add all the veggies to it. Sprinkle the tomatoes with msg (if you know you know). Drizzle the veggies with olive oil, a healthy pinch of salt, oregano and rub tomato paste on top.
Place your sheet pan in the oven and roast for 1 hour. Lower the heat to 275°F and roast for another hour to and hour and a half.
Optional: If you want to skip the slow-roast, just put it in the oven at 375°F for 45-60 minutes.
To a blender, add the veggies, broth and basil leaves. Blend until smooth.
Strain the tomato mixture into a large pot. Bring to a simmer until warmed through. Add cream, salt and pepper, then turn off the heat.
Grilled Cheese
Place a slice of bread down and add grated gruyere, a drizzle of honey and salsa macha, then a slice of Monterey Jack. Spread the mascarpone on another slice of bread and place it on top with the mascarpone side facing inward. Spread butter on the outsides of both slices of bread and dip in parmesan.
Preheat a pan on medium heat for 2 minutes. Lower to medium-low and add the sandwich. Cook until the outsides and brown and crispy and the inside is nice and melty.
