This soup is easy, easy, easy. It is also very satisfying and delicious. This nicest part is that most of the work is done in the oven, so you are free to do whatever you want while your tomatoes roast up to perfection. There is a depth to this soup because of the roasting and caramelization that you get on the tomatoes, which I love. It also freezes well and it reheats very well so I took it into the office for lunch and it did not disappoint. Also, happy birthday to my snuggly, warm and fuzzy sweetheart, Kelaine. The best CSA-half-share buddy a girl could ever ask for.
Roasted Tomato Bisque
3 cups of any type of tomatoes (I used 3 medium sized tomatoes and a handful of cherry tomatoes)
1 large onion
3 cloves of garlic
1/4 cup sour cream
1 cup white wine
salt and pepper
1. Slice large tomatoes in quarters and cherry in half. Chop the onion into large pieces and toss them onto a rimmed sheet pan.
2. Toss with olive oil and sprinkle generously with salt and pepper.
3. Bake in a 375 degree oven for 45-60 minutes until the tomatoes are soft and have nice caramelization and the onions are tender.
4. Place all of the tomatoes, onions, and squeeze out the now soft garlic into a blender. I left the skin on the tomatoes because I am lazy an because they blend up anyway.
5. Add sour cream and white wine and blend. You can continue to add wine or water until you are happy with the consistency. I like mine to be fairly thick, but add enough wine to get it the way that you like it.
6. Simmer this mixture on a very low heat for about 15 minutes so that the wine cooks off.
I serve it with a sprinkle of cheddar cheese and chopped scallion. Yum!