- 3 pounds tomatoes, washed and stems removed
- 2 sweet onions, peeled and thinly sliced
- 4 to 6 cloves garlic
- 1/4 cup extra virgin olive oil, divided
- Salt and pepper, to taste
- 1 quart vegetable or chicken broth
- 1/2 cup finely chopped fresh basil leaves
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- Garnish (see note for suggestions)
Preheat oven to 350° F.
Cut tomatoes into large chunks and distribute on a baking sheet. Lay onion slices and garlic cloves on the pan with tomatoes. Drizzle with about 2 tablespoons olive oil and a sprinkle of salt and pepper. Toss to coat all of the ingredients.
Roast in the oven for 20 to 30 minutes or until tomatoes are soft and onions are lightly caramelized.
Puree roasted vegetables in a food processor. You may keep the puree like this for a more rustic soup or strain it through a sieve to remove any tomato peel and seeds for a finer texture.
Transfer tomato puree to a saucepan and add broth to your desired thickness. Bring to a simmer. Season with salt and pepper and stir in remaining olive oil, basil, balsamic vinegar and honey.
Top with: thinly sliced and fried pancetta slices; chiffonade arugula and extra basil; capers; toasted croutons
SEAFOOD SENSATIONS BISQUE
Top with any of the following: grilled small prawns; Dungeness crabmeat; smoked salmon;
crème fraîche; fennel fronds
Top with: small cubes of eggplant and zucchini; tomatoes sautéed with garlic and sea salt