Roasted Tomato Bisque

By Vickie

This soup is one that I have served at a Christmas tea. After that, it has become a family favorite and now I serve it anytime!

Ingredients

• 2 1/2 lbs. Roma tomatoes, halved
• 1 large yellow onion, sliced
• 1 TBS. minced garlic
• 2 TBS. olive oil
• 1 1/2 tsp. salt, divided
• 1 tsp. ground black pepper, divided
• 1 quart low-sodium chicken broth
• 1 (6 oz.) can tomato paste
• 2 TBS. fresh lemon juice
• 1 TBS. Worcestershire sauce
• 2 C finely grated Parmigiano Reggiano cheese
• 1/2 C heavy whipping cream
• 1/3 C chopped fresh basil

Preparation

Step 1

1. Coat tomatoes, onion, garlic with the olive oil, salt and 1/2 tsp. pepper. Bake or "roast" these for 1 hr. in 450 oven, stirring half way through cooking time. Remove from oven and cool for 10 min.

2. Puree vegetables until smooth
3. Combine pureed veggies with chicken broth, tomato paste, sugar, lemon juice, Worcestershire sauce and remaining pepper, whisking until smooth.
4. Bring to simmer over medium heat. Cook for 10 min. Add cheese, cream and basil.