This was delicious! My boyfriend and I finished the whole pot!
I was craving a grilled cheese so of course I needed a tomato bisque. I found this recipe from a simple google search and as usual, I made it a little bit of my own...mostly because I used what was in my house already. shhhhh!
You'll need:
2 1/2 lb. plum tomatoes, cut lengthwise
1 1/4 t kosher salt, or more to taste
ground paper to taste
1 t EVOO
1 sm yellow onion, chopped
3 cloves garlic, minced
1 t paprika
1 c water
optional garnish - sour cream and/or chopped parsley
Directions:
1. preheat oven to 425F. Cover a large baking sheet with aluminum foil.
2. arrange the tomatoes with the cut sides up on the baking sheet. it's ok if they touch.
3. sprinkle a teaspoon of the salt evenly (as best you can) across the tops. sprinkle ground pepper.
4. roast tomatoes in the oven for about 30 minutes, they should be soft but keep their shape.
5. in a large saucepan, warm the EVOO over medium-hi heat.
6. add the onion and garlic and sauté about 3 minutes.
7. turn down the heat to low and cover for about 8 minutes to cook.
8. add the paprika.
9. raise the heat back to medium-hi, add the finished roasted tomatoes and water.
10. reduce the heat to medium, cover and simmer for about 25 minutes, stirring occasionally.
11. pour contents of saucepan into a food processor and blend until smooth.
12. rinse the sauce pan and pour the contents of the food processor back into the saucepan.
13. add in the remaining salt, plus more if needed, and pepper to taste.
14. reheat soup to medium heat.
15. serve (+ garnish) and enjoy :)
Hope you enjoy it!
What's your favorite soup + sandwich pairing?
