Roasted Tomato Bisque

What you need:

2 1/2 pounds fresh tomatoes (I sometimes like to use a mix, with beefsteak, cherry, heirloom etc.)
8 cloves of peeled garlic
extra-virgin olive oil
Salt and freshly ground black pepper
2 cups vegetable broth (homemade is best!) 
4 Fresh basil leaves 3/4 cup heavy cream

What to do:

Wash, core and cut the tomatoes into quarters. Spread the tomatoes, and garlic cloves onto a baking tray. Drizzle with olive oil and season with salt and pepper, mix it making sure all the tomatoes and garlic are coated Roast for 20 to 30 minutes, or until caramelized. Remove tomatoes and garlic from the oven and add to a blender or food processor, add Basil and Salt and Pepper and blend until smooth Put mixture in a stock pot and add the vegetable broth, allowing to simmer for around 10min. Add the Heavy Whipping Cream and stir until heated through. Taste to add seasoning if needed. Serve! I like to serve mine with Bacon Grilled Cheese sammies!

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About the Author: Maria Mills-Benat is a Port Orange-based chef and travel agent. She has a passion for cooking and Travel making sure you eat the very best foods in your kitchen and in your travels. Read full bio here.