Heirloom Tomato Bisque

Yield: About 2 quarts of soup

Your rating: None (11 votes)

These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

This soup's flavor is deeply dependent on using peak 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!

Ingredients

Preparation

Preheat oven to 350° F.

Cut tomatoes into large chunks and distribute on a baking sheet. Lay onion slices and garlic cloves on the pan with tomatoes. Drizzle with about 2 tablespoons 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 roasted vegetables 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 tomato puree to a saucepan and add broth to your desired thickness. Bring to a simmer. Season with salt and pepper and stir in the remaining olive oil, basil, balsamic vinegar and honey.

Notes

BLT BISQUE
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

RATATOUILLE BISQUE
Top with: small cubes of eggplant and zucchini; tomatoes sautéed with garlic and sea salt

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired August 17, 2011.

Lynne Vea

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.

More about: soup, summer

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