I am so lucky to work with some of the most TALENTED ladies ever in my calling - I love them! Valine is capable of doing all things - sewing, scrapbooking, card making, quilting - she excels at everything, but it is her culinary skills I am most in awe of. I have not yet mastered cookies at this elevation - you should see the BREAD she makes!
To get to the yummy part ...she has raised a daughter as talented as she. This recipe came from the kitchen of Camille. I splurged on heirloom tomatoes at farmer's market. They were so sweet I didn't need to add any sugar to this recipe at all!
Tomato Bisque Soup
6-8 Roma Tomatoes (or any kind)
2 cans Tomato soup (10 1/2 ox. cans)
1 cup Chicken Stock ( I use homemade stock from my freezer)
1/2 cup beef stock (or canned beef consomme')
1 small bunch fresh basil
1/2 cup sugar (you might use more or less)
1 1/2 cups cream
Salt and pepper to taste
Roast tomatoes in oven at 375 degrees until tops begin to blacken (about 1-1 1/2 hours). To roast the tomatoes cut them open and place them cut side up in a 9x13 pan. Drizzle olive oil on top with salt and pepper.
In a large pot combine tomato soup, chicken stock and beef stock. Take the tomatoes from the oven and place three or four in a blender with some liquid. Puree until smooth. Repeat with remaining tomatoes and liquid. Add puree to pot and let simmer on medium heat (do not boil). Add sugar until mixture is slightly sweet, then add cream. Season to taste with salt and pepper.
The recipe didn't say when to add the basil - I added it at the sugar step. I also had a few purple peppers from the market - I roasted and pureed those with the tomatoes. I topped with fresh Parmesan cheese and homemade croutons (chunks of sourdough bread; shake in bag with melted butter, garlic, and Parmesan cheese - bake in oven until crispy).
If you're in a nice mood - make your hubby's favorite desert while the tomatoes are roasting:
Soup weather is here! Do you have a favorite?