Recipe for roasted tomato soup can be prepared in just a few minutes. Simplicity defined, this soup is best with garden fresh tomatoes. Slow-roasting concentrates their flavor. Here are step by step directions:
Add up to 6 garlic cloves, peeled, with the tomatoes and onion. Add 1/4 cup dry sherry, dry vermouth, or dry white wine with the broth. Add 2 teaspoons stemmed thyme with the bay leaf. Stir 1 cup heavy cream into the soup with the broth. Drizzle aged, syrupy balsamic vinegar over the soup in the bowls. Set a small dollop of sour cream or crme frache in the center of each bowl.
Prepare a gas barbecue for medium-heat cooking or make a medium heat coal bed in a charcoal grill. Cut the onion into 1/2-inch slices; brush these and the tomato halves generously with olive oil. Place them on the grate about 4 inches from the heat. Cover and grill until charred, about 5 minutes. Turn and roast until charred on the other side, about 4 minutes. Process or blend as directed and continue with the recipe at step 4.
Follow this directions carefully. Hope you like this nice soup recipe and Bon Apetit.
Roasted Heirloom Tomato Bisque
Image by chrisfreeland2002
Recipe at www.countrypolitancooking.com/2009/09/roasted-heirloom-to…