Smoky Roasted Tomato Bisque


  • 1 1/2 pounds fresh tomatoes, stemmed and quartered
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 cup unsalted butter
  • 1/4 cup chopped white onion
  • 1/4 cup chopped celery
  • 2 tablespoons chopped fennel
  • 2 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/4 cup buttermilk
  • 1/2 teaspoon dried oregano, crushed
  • 1/2 teaspoon dried thyme, crushed
  • 2 cups water
  • 2 tablespoons dry red wine
  • Salt
  • Black pepper


  • heat kitchen appliance to three hundred degrees . Line a 15x10x1-inch baking pan with foil. Place tomatoes on pan. Drizzle with oil. Sprinkle with smoke-cured paprika and kosher salt; toss to coat. Roast, uncovered, till softened, concerning forty five minutes. Let cool. Transfer tomatoes to a mixer or kitchen appliance. cowl and mix till a sleek puree.
  • Meanwhile, in an exceedingly massive pan, soften butter over medium heat till foaming. Add onion, celery and fennel. Cook till tender and semitransparent, concerning five minutes. Add garlic; cook till odorous, concerning one minute. Add cream, milk and herbs; arouse a boil. scale back heat and simmer, uncovered, till reduced by [*fr1], concerning ten minutes.
  • Add the pureed tomatoes, water and wine. Bring mixture to a boil. scale back heat and simmer, uncovered, 30 minutes, to develop flavor and scale back slightly. Let cool slightly. operating in batches, puree in an exceedingly mixer or food processer till sleek. Season with salt and pepper.


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