Pat's Tomato Basil Bisque With Roasted Garlic

  1. Preheat oven to 350.
  2. Remove loose, papery skin from garlic, leaving heads intact.
  3. Place garlic on a sheet of heavy-duty foil; drizzle with 1/4 teaspoon olive oil and sprinkle with a pinch of salt and pepper.
  4. Loosely wrap foil around garlic, folding foil edges securely.
  5. Roast until garlic has softened, about 40 minutes, then transfer to plate.
  6. Open carefully and discard foil; let garlic cool.
  7. Separate garlic into cloves.
  8. Squeeze soft garlic from each clove into a small bowl; set aside.
  9. Heat the oil and butter in a large saucepan until foaming.
  10. Add the onion and roasted garlic.
  11. Cook gently for about 5 minutes, stirring, until the onion is softened but not brown.
  12. Stir in the chopped tomatoes, then add the stock, white wine and sun-dred tomato paste, with salt and pepper to taste.
  13. Bring to a boil, then lower the heat, half cover the pan, and simmer gently for 20 minutes, shirring occcasionally to keep the tomatoes from sticking to the bottom of the pan.
  14. Process the soup with the shredded basil in a blender or food processor, then press through a sieve into a clean pan.
  15. Add the cream and heat through, stirring.
  16. Do not allow the soup to approach the boiling point.
  17. Check the consistency and add more stock if necessary, then season with salt and pepper.
  18. Pour into heated bowls and garnish with basil.
  19. Serve at once.
  20. (Can also be frozen and served later.
  21. ).

garlic, extra virgin olive oil, olive oil, butter, onion, tomatoes, vegetable stock, white wine, tomato paste, fresh basil, light cream, salt

Taken from www.food.com/recipe/pats-tomato-basil-bisque-with-roasted-garlic-187007 (may not work)

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