Tomato Bisque Sopup

1. 1

   Cut tomatoes into quarters. Toss in olive oil, garlic, shallots, basil, salt & pepper. Place on a large baking sheet and roast at 350 degrees for 45 minutes.

2. 2

   In a soup pot add tomato paste and cook at medium-high heat until lightly brown. Deglaze with white wine. Add roasted tomatoes with juices and heavy cream. Cook at simmer for 30 minutes, stirring frequently.

3. 3

   Pour soup into blender. Add chunks of butter slowly to incorporate. Pass pureed soup through fine mesh sleeve.

4. 4

   Finish by seasoning with salt and pepper to taste and garnishing with basil leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.