Grilled Yellow Tomato Bisque

July 16, 2014 at 7:12 am | Posted in Food | 1 Comment

tomato soup

A rich tomato bisque – which makes a nice change from salsa and pasta sauce with an overabundant tomato garden. A bisque is thickened with cream, which results in a rich, smooth texture and makes for a satiating meal.  The original recipe (from Fine Cooking) recommended mint as a garnish, but I thought basil might be a more appropriate herb. This recipe could really work with any color ripe tomato – but the yellow/orange tomatoes make a stunning soup. I used 2 cups of stock because I like thicker soups – use 3 if you prefer it thinner.

Ingredients:

  • 8 large ripe yellow tomatoes (about 3-1/2 lb. total)
  • 1 tablespoon olive oil
  • 1 medium red onion, chopped
  • 2 -3 cups chicken broth
  • 1 teaspoon granulated sugar
  • 1 cup heavy cream
  • kosher salt & freshly ground black pepper
  • 1/4 cup chopped fresh mint or 1/4 cup basil

Directions:

  1. Grill the tomatoes until the skins crack and the tomatoes soften, about 10 minutes. OR place them on a lightly oiled baking sheet and bake at 450* F for 12 minutes. Allow tomatoes to cool enough to handle, core them, and coarsely chop them.
  2. While the tomatoes are cooling heat the olive oil in a large soup pot over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 7 minutes. Stir in the chopped tomatoes, chicken broth, and sugar. Increase the heat, bring to a boil, turn the heat to medium, and simmer until the soup is reduced by one quarter, about 20 minutes. Let cool for 10 minutes.
  3. Use an immersion blender to puree the bisque. The recipe suggests straining, but I found that mine didn’t need it. Turn off the heat and stir in the heavy cream. Taste and season with salt and pepper. To serve, ladle the soup into bowls and garnish with the chopped mint or basil. Serve with crusty buttered french bread.

Grilled Yellow Tomato Bisque

This recipe could really work with any color ripe tomato – but the yellow/orange tomatoes make a stunning soup. I used 2 cups of stock because I like thicker soups – use 3 if you prefer it thinner.

Ingredients:

  • 8 large ripe yellow tomatoes (about 3-1/2 lb. total)
  • 1 tablespoon olive oil
  • 1 medium red onion, chopped
  • 2 -3 cups chicken broth
  • 1 teaspoon granulated sugar
  • 1 cup heavy cream
  • kosher salt & freshly ground black pepper
  • 1/4 cup chopped fresh mint or 1/4 cup basil

Directions:

  1. Grill the tomatoes until the skins crack and the tomatoes soften, about 10 minutes. -OR- place them on a lightly oiled baking sheet and bake at 450* F for 12 minutes. Allow tomatoes to cool enough to handle, core them, and coarsely chop them.
  2. While the tomatoes are cooling heat the olive oil in a large soup pot over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 7 minutes. Stir in the chopped tomatoes, chicken broth, and sugar. Increase the heat, bring to a boil, turn the heat to medium, and simmer until the soup is reduced by one quarter, about 20 minutes. Let cool for 10 minutes.
  3. Use an immersion blender to puree the bisque. The recipe suggests straining, but I found that mine didn’t need it. Turn off the heat and stir in the heavy cream. Taste and season with salt and pepper. To serve, ladle the soup into bowls and garnish with the chopped mint or basil. Serve with crusty buttered french bread.

Printed from:  https://randomcreativity.wordpress.com/2014/07/16/grilled/

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1 Comment »

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  1. I tried a half batch of this and made it as instructed grilling the tomatoes and using fresh mint and this was lovely. It will be made again for sure.


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