Roasted Yellow Pear Tomato Yellow Pepper And Basil Bisque
I realize not everyone can get those little yellow cherry or pear tomatoes. But if you can ... They are wonderful. A good friend grows them and i do as well, and the plants put out hundreds - trust me. Whole foods often carries them, as well as many local farmers markets. It is worth trying this soup. amazing!!!
Steps
Tomatoes and peppers -- add the tomatoes and peppers to a baking sheet lined with parchment paper or just sprayed with non stick spray like pam.
Drizzle with the olive oil , salt , pepper , and oregano and toss lightly.
Bake in a 400 degree oven until the peppers soften and to start to brown and the tomatoes just begin to pop.
About 15-20 minutes.
Broth base -- as you roast the vegetables , start the base for the soup.
In a large pot , add the olive oil , garlic and onion and saute on medium heat.
Vegetables -- add all the tomatoes to the onion mixture and add in 2 cups of the broth , and sherry wine.
The peppers , you want to put in a small bowl and cover with plastic wrap.
After 10 minutes , the skin should peel right off.
Rough chop and add to the rest of the soup.
Puree and finish -- use your immersion blender , or you can use a regular blender , and puree until smooth.
I like to leave a little texture to mine.
Return to the pot if using a regular blender.
Season wit.
Ingredients
tomatoes, yellow pepper, olive oil, dried oregano, salt and pepper, onion, garlic, vegetable broth, heavy cream, sherry wine, fresh basil, salt, pepper, french baguette, goat cheese