Heirloom Tomato Bisque
Yield: About 2 quarts of soup
This is one of summer's purest and most important soups. Its flavor is deeply dependent on using peak-of-the-season tomatoes, excellent olive oil and the freshest basil. The hint of balsamic and honey bring out the sweet-tart beauty of the tomatoes. With this gorgeous soup as your base, you may then find fanciful and fun ways to add extra flavor and texture with one of the garnish suggestions below. Enjoy!
- 3 pounds ripe organic heirloom tomatoes, washed and stems removed Add to list
- 2 sweet onions, peeled and thinly sliced Add to list
- 4 to 6 cloves garlic Add to list
- 1/4 cup extra virgin olive oil, divided Add to list
- Salt and freshly ground pepper, to taste Add to list
- 1 quart flavorful vegetable or chicken broth Add to list
- 1/2 cup finely chopped fresh basil leaves Add to list
- 1 tablespoon balsamic vinegar Add to list
- 1 tablespoon honey Add to list
- Garnish (see note for suggestions) Add to list
Preheat oven to 350° F.
Cut the tomatoes into large chunks and distribute on a baking sheet. Lay the onion slices and the garlic cloves on the pan with the tomatoes. Drizzle with about 2 tablespoons of the olive oil and a sprinkle of salt and pepper. Toss to coat all of the ingredients.
Roast in the oven for 20 to 30 minutes or until the tomatoes are soft and the onions are lightly caramelized.
Puree the tomatoes, onions and garlic in a food processor. You may keep the puree like this for a more rustic soup or strain it through a sieve to remove any tomato peel and seeds for a finer texture.
Transfer the tomato puree to a saucepan and add broth to your desired thickness. Bring to a simmer. Season the soup with salt and pepper and stir in the remaining olive oil, basil, balsamic vinegar and honey.
Top with: thinly sliced and fried pancetta slices; chiffonade arugula and extra basil; capers; toasted croutons
SEAFOOD SENSATIONS BISQUE
Top with any of the following: grilled small prawns; Dungeness crabmeat; smoked salmon; crème fraîche; fennel fronds
Top with: small cubes of eggplant and zucchini; tomatoes sautéed with garlic and sea salt
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired August 17, 2011.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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