Recipe: Heirloom Tomato Bisque

Recipe: Heirloom Tomato Bisque

Heirloom Tomato Bisque

 

We’ve had a lot of tomatoes this season and this easy tomato bisque recipe is one of the yummiest ways to eat them!

Heirloom Tomato Bisque

4 lbs heirloom tomatoes
6 cloves garlic
1 onion
2 fennel bulbs
2 large carrots
1/4 cup fresh oregano
1/4 cup fresh thyme
handful of fresh basil leaves
4 cups vegetable stock
1/2 cup arborio rice
1 cup heavy cream (optional)
salt and pepper to taste
olive oil

Preheat oven to 425˚F.

Cut tomatoes in half and place in a baking sheet, drizzle with olive oil and season with salt and pepper. Roast the tomatoes in the oven for about 45 minutes.

While tomatoes are in the oven, julianne the onion and fennel bulbs and chop the carrots. Pick the oregano leaves, thyme leaves and basil leaves off their stems.

Heat 4 tbsp of olive oil in a stockpot over low/medium heat, add the onions, garlic and fennel and caramelize in the pan. season with salt and pepper.

Deglaze the pan with the vegetable stock.

Add the tomatoes from the oven to the stockpot. Add the uncooked rice and herbs to the pot. Simmer for 45 minutes. Then puree in blender. Add the cream, if desired, and season again if necessary.

Wow, this is good! Enjoy!

Print Friendly, PDF & Email

 

Back Camera

 

Back Camera

 

Back Camera

 

Back Camera

 

I work to amplify good wherever I find it. I love color, texture, beauty, great ideas, nature, metaphor, deliciousness, genuine spirituality, and exploring new territory. I encourage authenticity, nurture creativity, champion sustainability, promote peace, and hope to foster a new renaissance where we all are free to be our most fulfilled, multifaceted, and terrific selves. Read more here.

0 Comments

Leave a reply

Your email address will not be published. Required fields are marked *

*