Fall marks the beginning of soup season in my house (for just about everyone else I know too!) and I’m always looking for new recipes to try.
This week, our studio engineer, Jessica, brought a delicious looking bowl of soup into work with her for lunch… It smelled so good as she was reheating it, I had to know what was in it! (I also might have begged a taste…)
Turns out, not only is Jess super bright when it comes to audio engineering… she’s a great cook too! This is a yummy example of a simple, but absolutely fabulous tomato basil bisque that she makes often through the chilly months. I had her forward the recipe to me so I could share it with all of you.
Jessica roasts her own Roma tomatoes, because it’s a fairly easy process. But if you want to whip (blend?) this together quickly, you can pick up a few cans of fire-roasted tomatoes in your grocery aisle.
Jessica’s Tomato Basil Bisque
Ingredients:
1/2 onion - chopped
1/4 cup plus 2-3 tbsp olive oil
4 garlic cloves - minced
20-22 Roma tomatoes, roasted (or 2 cans fire roasted tomatoes)
1/2 package (4oz) cream cheese
2 cups chopped fresh basil leaves
1 cup of half ‘n half
Directions:
Roast tomatoes with olive oil ahead of time using method described below soup instructions.
Cover bottom of stock pot with 1-2 tablespoons olive oil. Place over medium heat.
Add chopped onion and cook until translucent. Add minced garlic and cook about 5 minutes, stirring constantly until garlic begins to brown.
Add the roasted tomatoes*, basil, and cream cheese at this time, and bring to a low boil. If it is looking dry, add about 1/4 cup of water so that the mixture does not scorch.
When the cream cheese has fully melded with the other ingredients remove from heat and allow to cool slightly.
Using an immersion blender, blend in the pot until the mixture is smooth and creamy. Bring up heat once again, and add half ‘n half (or reduced fat milk.) Let sit for about five minutes stirring occasionally then serve.
Garnish with a dollop of sour cream and a fresh basil leaf.
* To roast tomatoes: Cut off stem, slice tomatoes in half lengthwise. Arrange cut side down on baking tray and drizzle with olive oil. Place under broiler for about 15 minutes; remove tomatoes once charred spots start appearing. Let cool, chop coarsely, retaining as much of the juice as possible.
