So I had a craving for grilled cheese and tomato soup, but...I wanted to try and make my own soup. Mostly because I had about a pound of tomatos I needed to use up. So I poked around on the internet to see if there was a recipe I wanted to use (as normal, there wasn't 1 but I did mash 2 into 1 to come up with something I liked). I think I'll keep fiddling with this in the future, but it was quite tasty.
Ingredients
1 pounds plum tomatos - sliced in half
2 can of diced plum tomatos (with sauce)
1/2 cup sour cream
4 cloves of garlic
1 yellow onion diced
1 celery stalk chopped
1 cup basil - fresh
1/2 tsp dried thyme (since i had none fresh)
1/2 tsp red chili flakes
2 cups chicken stock
1/4 cup olive oil + 2 tblsp
salt + pepper to taste
1. Coat the fresh tomatos w/olive oil lightly salt and pepper.Bake at 400 degrees for 45minutes (I also drained the tomatos and roasted the canned tomatos for 25 minutes, saving the juice for later.
2. Saute the onion, celery, garlic, red pepper flakes w/butter and olive oil in a medium/large pot. Saute the onions until they're brown, about 10 minutes or so
3. Add the canned and roasted tomatos, along with any tomato juice on the pan. Add the chicken stock, basil, and thyme. Bring it to a boil then reduce to a simmer for 40 minutes.
4. Run it through your blender until you have the consistently you want (I go for fully blended)!
VOILA! You have triumphed over the tomatos and turned them into a delicious tomato bisque. Garnish it with a drop of sour cream and a fresh basil leaf or two.
