Roasted Tomato Bisque

By AnnieMro

Ingredients

• 8 vine ripened tomatoes, halved and cored
• 1/3 cup olive oil
• 1 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 1/2 cup tomato paste
• 3 cups vegetable stock
• 1 tsp. thyme
• 1 tsp. red pepper flakes
• 1 tbsp. chopped fresh basil
• 1 cup grated Parmesan cheese
• 2 cups milk
• salt and pepper to taste

Preparation

Step 1

Preheat oven to 450 degrees F. Spread tomatoes on a baking sheet, drizzle with 1/4 cup olive oil. Season with salt and pepper. Roast in oven for about 25-30 mins. In a large stockpot, heat remaining olive oil over medium heat. Add onions and garlic and saute for 10 mins. or until onions are tender and just beginning to brown. Add tomato paste and stir constantly for 2-3 mins. until paste is blended into mixture. Add roasted tomatoes and all of their juices, along with stock, thyme and red pepper flakes. Bring to a boil, then reduce heat and simmer for 20 mins. Remove from heat and blend soup until a thick consistency is achieved. Return to low heat and season with salt and pepper. Stir in milk and cheese.