My Grandmother'S Tomato Bisque

1. 1

   Briefly blanche the tomatoes, but do not remove the skin. Cut them in half, scoop out the seeds and slice their backs two or three times each with a sharp knife. Season the halves on each side with salt and pepper.

2. 2

   Get the butter sizzling in a cast iron pot, but do not let it brown. Add the tomatoes flesh side down. They are ready to flip when they have sweated a lot of juice, but do not let them burn. It should take about 10 minutes if the heat is correct (medium/low setting).

3. 3

   Flip the tomatoes on their backs and turn the heat up slightly. Continue cooking about five minutes.

4. 4

   Take the pan off the heat, and wait a few seconds for it to cool slightly. Add the cream, and stir like shit with a wooden spoon. You don't want the cream to boil but you want it to come close. After you've gotten everything tasty off the bottom of the pan, you are done - adjust the seasoning, then pour into two bowls.

5. 5

   You may garnish the soup with some thin strips of basil, or not. Definitely leave it chunky - the mealy texture is important. It is good with crusty Italian bread or with poilane bread.

* Per serving · 4 servings · Values may vary.

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