Roasted Tomato Bisque

This easy soup is a favorite with our corporate retreat guests. Serve with fresh mozzarella and tomatoe paninis for an updated grilled cheese and tomato soup combo.

1 lg. can Italian plum tomatoes in juice
6 whole, peeled garlic cloves
1 large onion, sliced
4 c. water, chicken stock or vegetable stock
1/4 c. sherry
1 c. heavy cream
1/4 tsp cayenne pepper
Salt and pepper to taste

Preheat oven to 400 degrees. Put tomatoes and juice, garlic, and onions in a roasting pan. Roast for at least one hour or until tomatoes are slightly shriveled and browned. Transfer contents of roasting pan to a large saucepan. Add water or stock and bring to a boil. Turn down heat to low and simmer until all vegetables are soft. Puree with an immersion blender or in a food processor until smooth. Transfer back to saucepan, add sherry and heavy cream and simmer for about 10 minutes. Season to taste with cayenne, salt and pepper.

Recipe Summary:
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 1.5 hours
Rating: 5 of 5 stars

Other recipes by Vandiver Inn:
Roast Garlic Crusted Beef Tenderloin
Cranberry Apricot Chutney
Smoked Duck And Mushrooms On Mixed Greens With Parmesan Crisps And Carmelized Onion Vinaigrette
Gouda Stuffed Chicken Breasts With Spiced Apple Sauce
Seared Scallops On A Bed Of Spinach With Warm Ginger-orange Confit
Chicken Stuffed With Proscuitto, Fresh Mozzarella, And Sundried Tomatoes With Pesto Cream Sauce
Butternut Squash And Roast Pear Bisque With Smoked Cheddar Croutons

Recipe Provided By:
Vandiver Inn
Havre De Grace, MD

Havre De Grace Bed and Breakfast Inns