Tomato Bisque

When my garden is filled with a bunch of ready to eat tomatoes, usually around end of August til October, it is time to make tomato soup. As usual, I put my own spin on classic recipes. Well...I recently found out (from my wise Father) my own spin is actually considered a "bisque" rather than a "soup." It is a bisque because I add cream and anything else that makes it extra rich. I add the tomatoes and onions to a cookie sheet and roast in the oven first, it adds a ton of flavor. I also prefer for it to be on the chunky side, rather than completely pureed. I like the bite of the tomato skin and onion. This is up to you though, give the blender a few extra pulses if you want it to be smooth. Happy end of Summer and start of Fall! Celebrate by adding cream to your tomato soup.

(Also before we start, this recipe is definitely an eyeballer. I have never measured this and I don't plan on it. Sorry not sorry but you got this! It'll turn out great! You will just need to adjust depending on the crowd, I will just list everything below and you add more or less.)

• Tomatoes. Big, small, cherry, weirdly shaped...whatever. Pull from the garden or buy.
• A medium or large white onion, chopped into bigger bites. I don't dice the onion because I like the chunks. Up to you though!
• Cloves of garlic, chopped
• A couple splashes of olive oil for the cookie sheet
• Salt and pepper for the cookie sheet and for the soup once it is pureed
• Chicken broth
• White wine (optional but highly recommended.)
• Butter
• Heavy whipping cream
• Whatever herbs you want. Some suggestions would be extra garlic, oregano, basil..ect..
• Parmesan for a topping and some toasted bread with butter for dipping.

1. Pre-heat the oven to 400 or 450 degrees, my oven is really small so I go less.
2. Roughly chop up the tomatoes, garlic and onion. Place everything onto a cookie sheet and pour some olive oil to cover. Add some salt and pepper.
3. Roast everything for about 20ish minutes.
4. Pull out the sheet and let it cool for a bit.
5. Then grab a standing blender or an immersion blender and puree everything. Like I said, I prefer for it to be more on the chunky side. I like the bits of skin and onion but you do you! Really pulverize it if you want to!
6. Next grab a soup pot. Pour the puree into it and turn it on to a medium heat.
7. Add the herbs. Then add the chicken broth and white wine. Stir and let it simmer for a bit.
8. Lastly, add the cream and butter. Give it one last simmer and stir.
9. For a topping I like adding a sprinkle of parmesan and salt and pepper. Also, I always add a side of toasted bread with butter for dipping. I hope you enjoy!