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Roasted Tomato Basil Soup or Bisque
Posted on 7/6/14 at 4:55 pm
Posted on 7/6/14 at 4:55 pm
I made this soup again using a mix of ripe tomatoes I had which all ripened at once. I had a mix of heirlooms in various colors, homegrown cherries and regular homegrown slicers. Didn't use any canned. I simmered a few Parmesan rinds in it.
Figured I'd post it since we're in the middle of tomato and basil season. It would also make a great sauce for pasta. Just don't use the stick or cook it down a bit. It's very thick when puréed.
Here's the other thread on it. It's locked so I couldn't bump it.
LINK
Figured I'd post it since we're in the middle of tomato and basil season. It would also make a great sauce for pasta. Just don't use the stick or cook it down a bit. It's very thick when puréed.
Here's the other thread on it. It's locked so I couldn't bump it.
LINK
2
Posted on 7/6/14 at 5:02 pm to Gris Gris
I made this last weekend! I added the can even though I didn't understand why. I think I'll skip it next time. I might add a touch of cream too. The parmesan touch is interesting.
Posted on 7/6/14 at 5:23 pm to Winkface
I'm reheating to bring to dinner tonight and I'm thinking of adding a little cream since I hadn't done that before. I think the more riasted tomatoes the better and the deeper the flavor. If you increase the fresh, then you can omit the canned. I use more thyme than it calls for. The parm rinds are a great flavor addition. I garnished each cup with fresh parm anyway.
It works with any tomatoes. The non Romas are juicier. Lots of good flavor there. I didn't bother to peel them either. Worked fine.
ETA it takes much longer to roast the tomatoes than the recipe suggests if you want a deep roasted flavor.
It works with any tomatoes. The non Romas are juicier. Lots of good flavor there. I didn't bother to peel them either. Worked fine.
ETA it takes much longer to roast the tomatoes than the recipe suggests if you want a deep roasted flavor.
This post was edited on 7/6/14 at 5:30 pm
Posted on 7/6/14 at 5:29 pm to Gris Gris
Oh yeah, didn't bother with peeling. I liked the touch of red pepper flakes and I think I'll also roast longer next time.
Posted on 7/6/14 at 5:35 pm to Gris Gris
so did you use the ripe and the canned ones like the recipe called for?
Posted on 7/6/14 at 5:38 pm to Lester Earl
This time I used only fresh ripe tomatoes. It's very very good either way, but you have to roast long enough to get the tomatoes somewhat charred looking in spots. I deglaze the baking sheet with stock before I remove the tomatoes, also. I line the sheet with double non stick foil so getting the tomato fond is easier.
Posted on 7/6/14 at 5:41 pm to Gris Gris
do you think i could use creoles in lieu of the plum?
Posted on 7/6/14 at 5:48 pm to Lester Earl
Absolutely. I didn't use any plums. I used a mix of fresh homegrown.
Posted on 7/6/14 at 6:02 pm to Lester Earl
One more thing, Lester. This time I felt it needed a wee bit of sugar. May have been bc I used all fresh tomatoes. Just taste it and season to your preference. There's really nothing exact about this recipe. I didn't measure anything.
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