Simple Supper: Roasted Tomato Bisque

I always keep cherry tomatoes in the fridge -- just in case. Typically, I toss them in salads & pasta dishes, but somehow the week escaped without one salad being made. So, with the week come and gone, I'm left with a neglected bundle of cherry tomatoes. Weathering several days in the fridge left these little guys looking a little tired. Anytime I find myself with less than peak vegetables I toss them in a soup. This tomato bisque is creamy & rich with a clean finish from the vermouth & basil. Try serving it with crostinis & a good jarlsberg, or better yet, a grilled cheese sandwich!

Roasted Tomato Bisque

1 1/2 lbs. fresh tomatoes (heirloom, cherry, grape, & plum all work well)
6 cloves garlic, minced

1 small yellow onion, coarsely chopped

1/4 c. olive oil

1 1/2 c. chicken stock (or vegetable stock)

1/4 c. sweet vermouth

1/4 c. dry red wine

1 bay leaf

1 tsp. thyme

1/2 tsp. fennel seed

2 tbsp. butter

1/2 c. fresh basil

3/4 c. heavy cream

1/4 tsp. apple cider vinegar

Preheat the oven to 450F. On a lined baking sheet toss the tomatoes, garlic cloves, & chopped onion in olive oil, salt, & pepper. Roast for 20 - 25 minutes or until the tomatoes have browned slightly.

Bring the chicken stock, wine, & vermouth to a simmer in a large stock pot. Add the tomatoes, garlic, & onion, along with the remaining juices in the pan. Add the bay leaf, thyme, fennel seed & butter. Bring to a boil then reduce to a simmer for 20 minutes or until the broth has reduced by a quarter or so.

Add the basil leaves. With an immersion blender (or food processor) puree until smooth. Add the heavy cream & season to taste with salt & pepper. Bring to a low simmer to heat through. Then add a tiny splash (1/4 tsp) of apple cider vinegar to highlight the 'tomato-y' flavor & serve. Garnish with a basil leaf & a splash of cream.