Tomato Bisque

I saw this recipe and added it to my Tasty Tuesday post to try sometime...well I thought it would be perfect to make for my mom, so I did, minus the tortellini. But you can easily add any pasta into it!

I decided to be lazy and NOT peel the tomatoes, I figured I could roast them and puree them enough that I wouldn't need to peel them. I was wrong...you will either have to peel the tomatoes by cutting an x in the ends and putting them into hot water and then straight into ice water, they should peel easily at this point. You can also press the soup through sieve once its done, this helped get the seeds and peel out!

Tomato Bisque-shared from Andrea the Kitchen Witch
6-8 tomatoes, blanched and peeled
2 cups stock
1 sprig basil(or 1 tbsp dried basil)
salt and pepper
1 onion, diced
3 cloves of garlic, minced
1/3 cup half and half
1 tbsp olive oil
1/2 cup white wine

In a soup pan, heat the olive oil. Add in onion and cook for about 3 mins, add in garlic and cook for another 3 mins until they start to brown around the edges. Add in the wine and scrape any brown bits off the bottom of the pan. Allow the wine to cook until reduced to about 2-3 tbsp.

Crush the tomatoes and add them to the pan. Add in basil, season with salt and pepper. Simmer for 10-15 mins. Once the tomatoes are soft and breaking down, add in chicken broth. Simmer for 10 mins. Remove basil stem(if used)

Transfer soup to blender and puree until velvety smooth. Place the soup back into the pan and stir in the cream.

**This was pretty good after I strained the "peel" and seeds out. I did need more salt added to it. I did roast my tomatoes in the oven with evoo and salt and pepper so I didn't think I would need more, but I did! A perfect way to use up your tomato harvest!