I love a good bisque. I saw this recipe, of all places, in the Family Circle magazine. Soup recipes always catch my eye as I love making them almost as much as I enjoy eating them.
I decided to try this recipe because it calls for 2 pounds of cherry tomatoes. I’m anxious to grow lots of cherry tomatoes in the garden this year because if we continue to experience our cooler, shorter summers, the only tomatoes to really produce are the little ones.
If I have a good harvest I think I’ll roast the tomatoes and garlic as the recipe calls for and freeze the mixture for making the bisque throughout the winter. I usually roast a lot of the tomatoes in much the same manner but this will be for this specific recipe. By simply adding chicken broth and half-and-half, dinner will be ready.
Here’s the recipe as written in the magazine. I’ll add my notes and changes at the end.
2 pounds cherry tomatoes, halved
6 cloves garlic, peeled
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon fresh thyme leaves, chopped
1/4 teaspoon black pepper
1 can (14.5 ounces) chicken broth with roasted vegetables
1 1/2 cups half-and-half
1 tablespoon balsamic vinegar
Heat oven to 425 degrees. In a large bowl, combine tomatoes, garlic, olive oil, salt, thyme and pepper. Spread onto a large rimmed baking sheet and roast at 425 for 30-35 minutes, stirring once.
Spoon tomato mixture and any accumulated liquid into a large soup pot. Add chicken broth and 1 cup water. Bring to a simmer; cook 10 minutes. Transfer in batches to a blender and puree until smooth. Return to pot and stir in half-and-half and balsamic vinegar. Cook 3 minutes until heated through (do not boil).
It was really good. I highly recommend making a batch!
- I looked but couldn’t find chicken broth with roasted vegetables so used regular chicken broth.
- I didn’t have fresh thyme leaves (I will in the summer), so used dry.
- Next time I will only add 1 cup of half-and-half. The soup was very tasty and rich before adding the dairy, which cut the flavors a bit. I ended up adding some home made tomato paste I had in the freezer and a little of my smoky salt (Fumee de Sel)
- I grated a nice Asiago cheese over the top at serving.