Roasted Tomato Garlic Bisque

Roasted Tomato Garlic Bisque w Basil and Parmesan

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Ingredients
  

  • 2 Large Cans of Roasted Tomatoes
  • 1 Small Can of Tomato Paste
  • 1 Small Onion
  • 2 Stalks of Celery
  • 2 Carrots/or 8 Baby Carrots
  • 5 Cloves Garlic Roast in the oven @ 400 degrees F for 15 min, drizzle ¼ teaspoon of olive oil
  • 3 Cups Chicken Stock
  • 3 Cups Half/Half Cream
  • 1 Cup Parmesan Cheese not the cheap stuff from the can
  • 1 Cup Basil Fresh Leaves pick smaller ones with no marks on them
  • 2 Tablespoons Olive Oil
  • Salt and Pepper to Taste

Instructions
 

  • In a cast iron or heavy-bottomed pot, heat the oil on med/high heat.
  • In a food processor, mix the onion, celery, and carrots as fine as you can get them.
  • Add the mixture to the pot, cook on medium heat, constantly stirring.
  • Add the tomato paste, mix and turn heat to med/low and cook for 10 minutes (don’t burn).
  • Add the chicken stock and mix together, add the cans of roasted tomato and cook for 30 minutes.
  • Roast the garlic in the oven @ 400 degrees F for 15 min with a ¼ teaspoon of olive oil drizzled on top
  • Add the cream and cook 10 minutes.
  • Add the parmesan, roasted garlic and basil and cook another 40 minutes.
  • Taste and add salt/pepper as needed.
  • Pour ⅓ mixture in the blender/ninja and blend on high for 2 minutes.
  • Continue step above until the soup is smooth and creamy.
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