Lazy Day Tomato Bisque Recipe
By Marlo Colletto (TC3 Farm CSA Member)
Sometimes ensuring a CSA share doesn’t go to waste feels like a full time job. At the peak of the summer as things come ripe in full force it’s easy to feel a little overwhelmed. That’s when the oven is your friend. It’s amazing the transformation that vegetable undergo in roasting. Suddenly sweet, rich, buttery notes develop, as naturally inherent sugars caramelize in the heat. I roast just about everything, but my favorite are tomatoes. Combine them with some onions and garlic, a drizzle of olive oil, and a bouquet of herbs to suit, and you’ll have an easy base for sauces or soups. I mean really, what’s better as the nights grow crisp, than a golden grilled cheese and a warm bowl of tomato bisque?
Once I realized the simplicity of combining tomatoes, broth, and cream together in a blender, I never looked back (sorry Campbell’s!). I made the recipe below from a haul of TC3 farm heirloom and beefsteak tomatoes, rosemary, and garlic (…I bought the onion) but you can just as easily use grape or cherry tomatoes. Feeling lazy and looking to minimize waste, I didn’t peel or seed the tomatoes as some recipes call for, but include that as an option for anyone who wants a smoother consistency. You’ll find the simple steps of my recipe below:
- Preheat the oven to 375 degrees.
- While your oven is preheating, roughly chop your tomatoes, removing the woody base left on top by the stem.
- Peel and separate the garlic cloves removing the same small woody end.
- Peel and roughly chop your onion, keeping in mind everything will end up pureed in the blender later.
- Spread prepared vegetables over a shallow baking sheet and drizzle with olive oil.
- Mince your rosemary or other fresh herbs for sprinkling over the top, and add your desired amount of salt and pepper.
- When the oven is at temp, slide the tray in to bake for 30-40 minutes or until soft, juicy, and beginning to caramelize.
- Remove tray from oven and let cool.
- When cooled, add your tomatoes, onions, etc, to the blender along with 1 cup chicken stock to start. The tomatoes will have released a lot of water so as you blend them, gauge whether to add more liquid based on your desired thickness, adding your half and half or cream with the same thing in mind.
- Blend until smooth unless otherwise desired.
- 7 Medium tomatoes
- 1 Medium onion
- 1 Small head garlic
- 1 Tablespoon minced fresh rosemary (or other herb)
- 3 Tablespoons olive oil
- Salt and pepper to taste
- 1-2 Cups chicken stock
- ¼ - ½ Cup half and half (milk or heavy cream can also work)