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Get Forked Friday: Roasted Tomato Bisque


What you need:

15-20 tomatoes
Olive Oil
4 Fresh basil leaves chopped fine
8 whole fresh garlic cloves cut in half
Salt and Pepper to taste
1 cup Heavy Cream
3 Cups of Veggie Broth (I make my own but if you want you can use organic boxed)

What to do:

First thing you need to do is quarter all your tomatoes and put them in a pan in one layer, Put the garlic in with the tomatoes, sprinkle olive oil, salt and pepper making sure all of the tomatoes are coated, then roast in the oven for approx. 45 min on 400 degrees. You’ll notice the tomatoes start to caramelize and the garlic will start to slightly brown.

When you take it out of the oven allow it to cool, you then can either use a tomato press to get your tomatoes & garlic to the right consistency, or if you do not have one, pull the peels (Skin) off the tomatoes and put in a food processor with the garlic and blend until smooth.

Put the tomato mixture into a pot with your chopped basil, and veggie broth, allow to simmer on low for 15-20 min, add salt and pepper to taste. Right before serving add your heavy cream allow to heat through and serve.


Maria-mills-benatAbout the Author: Maria Mills-Benat is a Port Orange-based chef and has started a service of offering in-home cooking classes. She has a passion for cooking for others and has been doing so professionally for 10 year. Read full bio here.

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