Meatless

Tomato Basil Bisque (Roasted)

Source: Found on Pinterest

Ingredients

  • 3 (28 oz.) cans whole peeled tomatoes (San Marzano are the best)
  • 2 Tbls. extra virgin olive oil
  • sea salt and coarse black pepper, to taste
  • 3 stalks celery
  • 1 large onion
  • 3 medium shallots
  • 1 Tbls. extra virgin olive oil
  • 1 large head garlic (entire bulb)
  • 2 t. extra virgin olive oil
  • 5 c. chicken broth or stock (Kitchen Basics)
  • 3 Tbls. pesto (additional for garnish)
  • 1 Tbls. dried oregano
  • 2 t. dried basil
  • 1/4 t. garlic powder
  • 1/4 t. onion powder
  • 1/2 t. coarse black pepper
  • 2 anchovy fillets (or use 1” paste)
  • 2 t. dark brown sugar

Topping (see note below)

  • low-fat sour cream (Daisy)
  • a little basil pesto
  • grated Parmesan cheese, if desired

Instructions

Preheat oven to 400 degrees. Line two sheet pans with parchment paper or foil.

Drain tomatoes well, reserving juice/sauce and set juice aside. Cut tomatoes in half and place on one of the prepared pans with cut side up. Drizzle tomatoes with 2 Tbls. olive oil. Sprinkle with sea salt and freshly ground pepper.

Cut celery into 2-inch pieces. Cut onions in half, then each half into 4 wedges. Cut each shallot in half. Place all veggies on second pan and drizzle with 1 Tbls. olive oil. Sprinkle with ½ t. sea salt and a generous grind of black pepper. Stir to coat veggies with oil (do with your hands).

Cut ¼-inch off top of garlic bulb. Place cut side down on a double layer of foil. Drizzle with 2 t. olive oil and wrap with 1 sheet of foil, then double wrap with second sheet of foil. Place on sheet pan with onion mixture.

Place both pans in the oven and roast for 30 minutes. Remove from oven. Turn tomatoes so that cut side now faces down. Stir onion mixture and return both pans to oven. Roast onion mixture another 15 minutes, then remove from oven. Tomatoes should roast for another 15-20 minutes. Cool slightly.

Unwrap garlic bulb and squeeze garlic bulbs to release individual cloves. Transfer garlic and contents of both pans to a large Dutch oven. Add reserved tomato juice, chicken broth/stock and pesto; stir well. Add oregano, basil, anchovies or paste, garlic powder, brown sugar and bring to a boil. Reduce to a simmer and cook for 15 minutes, then puree with an immersion blender or in a regular blender. If using a blender, make sure to let the mixture cool a bit before blending. When you blend, start slow and do in small batches. Leave the center cap off and cover the opening with an old towel. This will prevent the hot liquid from making a mess all over your kitchen.

To serve, ladle soup into bowls add dollop of scoop of sour cream, a dollop of reserved pesto and sprinkle with freshly grated Parmesan cheese.

NOTE: Serves 10.