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Roasted Tomato Bisque with Parmesan Crisps

Author: Roz

Ingredients

  • 3 - 4 pounds ROASTED garden-fresh tomatoes that have skins and seeds removed ahead from running through a tomato 'mill'.
  • 5 - 6 large garlic cloves peeled and minced
  • 4 Tbsp. extra-virgin olive oil + 2 Tbsp. good quality butter
  • 1 tsp. freshly-cracked sea salt
  • 1 tsp. freshly-cracked black pepper
  • 1 medium onion diced
  • 6 Tbsp. garden-fresh basil freshly diced
  • 1 tsp. oregano freshly minced or dried
  • 2 tsp. sugar

At the time of serving the soup add

  • 2 cups chicken stock if necessary for your taste preferences, which we don't use because we like a thicker "pure-tomatoes-only" soup.
  • ½ cup heavy cream
  • more freshly diced basil
  • some garlic salt if desired

For The Parmesan Crisps

  • A nice-sized chunk of Parmesan or Manchego cheese, about 8 oz., cut up into 1" cubes
  • Cooking spray

Instructions

For The Soup

  • For a roasted flavor, slice tomatoes in half, place on a baking sheet that has been drizzled with olive oil or sprayed with cooking spray.
  • Sprinkle some peeled and minced garlic cloves all over the tomatoes (about 3 - 4 cloves).
  • Sprinkle with salt and pepper.
  • Broil in the oven for about 15 - 30 minutes until edges of the tomatoes begin to char.
  • Remove and allow to cool in order to remove skins and seeds (use a food mill to make this process easier)
  • In a big heavy soup pot, pour in the olive oil and butter on the stove heat set on medium-low.
  • Add onions and saute' until soft, about 5 minutes.
  • Add minced garlic and saute' for another minute or two, and do not burn.
  • Add tomatoes/tomato puree into the pot.
  • Add the basil, oregano, sugar, salt and pepper, and chicken broth (if preferred) and stir in well.
  • Cook on medium to a low boil (with a sheet pan underneath the pot to prevent burning), for about 30 - 45 minutes.
  • Taste and add whatever you prefer.
  • If you want a smoother texture, insert an immersion blender to puree the soup to your desired consistency; we like ours more chunky.

Either can/jar/freeze the tomato soup at this point or

  • Add the cream and heat up the soup if you prefer cream of tomato soup and serve immediately.
  • NOTE: Do not freeze or can soup with the cream in it, but rather add the cream at the time of heating and serving.

When serving after the tomatoes have been canned/jarred

  • Heat 1 or 2 jars of the tomatoes in a medium size pan on a medium-heat stovetop.
  • Add any chicken stock if you feel it is necessary.
  • Add more freshly chopped basil and some garlic salt if you like.
  • Add the cream if you like.
  • Gently warm, keeping a close watch so that the bottom of the pan does not burn.
  • Ladle the soup into bowls and serve with parmesan crisps either on the side or resting on the side of the bowl for a pretty garnish.

For The Parmesan Crisps

  • Spray a large baking sheet with cooking spray.
  • Place cheese cubes on baking sheet spaced about 4 inches apart so they can melt evenly without touching each other.
  • Place the baking sheet on the bottom rack of the oven to prevent burning the cheese.
  • Bake on 400 F degrees for 10 - 15 minutes to melt and then turn the oven on "Broil" and continue for 5 - 10 more minutes, keeping a VERY CLOSE EYE on the crisps so that they do not burn.
  • A beautiful golden brown is the goal for the crisps.
  • Remove from the oven and with a sharp, flat spatula, carefully scrape each crisps off in one piece.
  • Serve warm if possible.

Notes

  • Do not freeze or can soup with the cream in it, but rather add the cream at the time of heating and serving.