Heirloom Tomato Bisque

Tags

brushetta, cooking, health, heirloom tomatoes, heirloom tomatoes soup, mozzarella, nutrition, pesto, postaday, soup

I love heirloom tomatoes! Love them! Particularly the miniature ones that come in different colors! What a treat! So the other day I had a box of those in my fridge and decided to turn them into a bisque. And this is what I did:

Ingredients:

-          1 lbs of mini heirloom tomatoes (that would be one box from Trader Joe’s)

-          half of a yellow onion, chopped

-          3 cloves of garlic

-          a handful of fresh cilantro

-          lots of fresh ground pepper

-          salt, as needed

-          2 tablespoons of tomato sauce

-          2-3 tablespoons of  olive oil

-          2 cups of low sodium chicken broth

-          1 tablespoon of sour cream

Like the photo below shows, I cut all the tomatoes and put them on a baking sheet. I sprinkled the cilantro and the onion, and tucked the garlic inside some of the tomatoes to avoid burning. Added a generous amount of fresh ground pepper and the olive oil and tossed them together.

Meanwhile my oven was preheating at 350 degrees. Once the oven was ready I placed the tray on the middle rack and roasted them for about 30 minutes, just enough for the tomatoes to break down.

In a pot I heated the chicken broth together with the tomato sauce to which I added the roasted veggies and let them all simmer for about 10 minutes. I then transferred to soup to the blender and turned it into a beautiful creamy bisque. I personally like my soups really creamy with no chunks of veggies in it so I processed, and blended and puréed till my blender was on fire!

Lastly, I transferred it back to the pot and back on the stove where I added the sour cream and let it simmer for just a couple of more minutes. The sour cream is really optional – I added it because I used mainly green and white tomatoes which are more tart because of their high acid.  I don’t mind tart but for those who have a sweeter palette adding some sour cream, heavy cream or half and half is probably a good idea. I know, I know, why sour cream? Because that’s what I had in my fridge! Otherwise I would have use some heavy cream.

I served it with some homemade bruschetta with basil pesto and mozzarella cheese (flowerless bread and skim cheese, of course!).

And that’s it, kids! It was delish!!!

xoxo

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