For most of my life, creamy tomato bisque has been my go to soup. Forget chicken noodle or beef barley. I want nothing to do with you.
And in the last several months, I have probably eaten my weight in tomato soup. I just can’t get enough. It’s the perfect combination–a nourishing comfort food with lots of fresh flavors. Plus, it pairs perfectly with crusty bread. Which is always a good thing.
So when I found these beautiful tomatoes at the farmers market, I knew exactly how they would go to use. Once home, I grabbed a large dutch oven and got to work.
First, I decided to roast the fresh tomatoes. It brings additional sweetness and a concentrated tomato flavor. For the base of the soup, I cooked down an entire onion until it was brown, soft and super sweet. A small dash of balsamic and rosemary brings depth while a hint of half and half and sour cream stirred in at the end brings richness. I think you’ll love the slight tang from sour cream.
So, get on this. Make it for lunch this Saturday or even add it to your holiday spread. It’s full of flavor, rich and comforting.
It’s perfection. I swear.
- ½ lb cherry tomatoes
- 1 medium heirloom tomato
- 3 garlic cloves, skins left on
- olive oil
- salt and pepper
- 2 cups sliced yellow onion (~1 large onion)
- 1 tablespoon butter
- 1 tablespoon canola oil
- ¾ teaspoon salt
- 1 teaspoon chopped fresh rosemary
- 2 tablespoon balsamic vinegar
- 1 tablespoon tomato paste
- 1 14 ounce can whole plum tomatoes with basil
- 1 tablespoon white sugar
- ¼ cup half and half
- 1 tablespoon sour cream
- Preheat oven to 425 degrees F.
- Place tomatoes and garlic cloves on a parchment lined roasting pan. Season with olive oil, salt and pepper. With clean hands, toss gently and distribute ingredients evenly in pan. Bake for 12-15 minutes, or until tomatoes start to burst.
- While the tomatoes roast, heat butter and canola oil in a dutch oven or stock pot over medium heat. Once hot, add onions to pan. Season with salt and stir. Continue to cook for 15 minutes or until onions begin to caramelize and turn brown. Add fresh rosemary, balsamic and tomato paste. Stir and cook for an additional 2-3 minutes.
- Next, add your roasted fresh tomatoes to the pot. Peal skin from garlic cloves and add to the pot. Add entire can of tomatoes and sugar. Stir and continue cooking for 15 minutes. Season with 1 teaspoon salt and lots of freshly cracked black pepper.
- Next, add small batches of tomato mixture to a blender and puree until smooth. Transfer to another bowl. I use a tea towel as my blender top to prevent explosions. Once all pureed, transfer back to pot. Add cream and sour cream and stir until smooth. Season to taste. Transfer to bowls and garnish with sour cream and green onions. Serve with crusty bread, preferably topped with cheese.