Roasted Tomato Bisque

Name: Roasted Tomato Bisque
Ingredients: 3 pounds Roma Toatoes , Sliced In Half; 2 Large Onions, Cut Into Large Chunks; 6 cloves Garlic; 1/4 cups Olive Oil; 28 ounces, weight Diced Tomatoes With Juices; 1/4 teaspoons Red Pepper Flakes; 2 cups Fresh Basil; 1 quart Chicken Stock; 1 cup Heavy Cream; Salt And Pepper

10 ingredients

3 steps

Ingredients

3 pounds Roma Toatoes , Sliced In Half
2 Large Onions, Cut Into Large Chunks
6 cloves Garlic
1/4 cups Olive Oil
28 ounces, weight Diced Tomatoes With Juices
1/4 teaspoons Red Pepper Flakes
2 cups Fresh Basil
1 quart Chicken Stock
1 cup Heavy Cream
Salt And Pepper

Directions

1

Preheat oven to 400°F. On a large baking sheet, toss Roma tomatoes, onions and garlic with olive oil. Season with salt and pepper. Roast in the oven for 45 minutes.
2

Meanwhile, in a large stockpot, add canned tomatoes, red pepper flakes, basil and chicken stock and more salt and pepper. Simmer over low heat about 15 minutes. Add roasted tomatoes, onion and garlic. Simmer uncovered about 30 minutes.
3

Using either an immersion blender or regular blender, blend until smooth. Transfer back to pot. Add heavy cream and leave on low heat until cream heats up.