Roasted Garlic Tomato Bisque with Cheese Toasts

• 2 heads garlic
• 4 cups ripe tomatoes, chopped
• 1 medium onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 bay leaf
• Salt to taste
• Black pepper to taste
• 6 slices sourdough bread
• 1 cup shredded cheddar cheese

Steps

1. 1 Preheat oven to 400°F. Cut off the top of garlic heads, drizzle with olive oil, wrap in foil, and roast for 30 minutes.
2. 2 While garlic roasts, heat 2 tbsp olive oil in a large pot over medium heat. Add onions, carrots, and celery; cook until softened.
3. 3 Add chopped tomatoes, roasted garlic cloves, vegetable broth, thyme, and bay leaf. Simmer for 20 minutes.
4. 4 Remove bay leaf. Use an immersion blender to puree the soup until smooth. Stir in heavy cream.
5. 5 Season with salt and pepper to taste. Simmer gently for 5 more minutes.
6. 6 Toast bread slices. Top each with shredded cheddar and broil until cheese melts.
7. 7 Serve bisque hot with a cheese toast on the side.

Equipment

• Large pot
• Immersion blender
• Baking sheet
• Broiler-safe pan

Variations

• Add a dash of cayenne pepper for a spicy kick.
• Stir in a handful of fresh basil at the end for a fragrant twist.

Substitutions

• Use chicken broth instead of vegetable broth for a richer flavor.
• Substitute sourdough with whole-grain bread for a healthier option.

Pairings

• Serve with a crisp green salad.
• Pair with a glass of Chardonnay for a delightful contrast.

Nutrition

Tips

• For a smoother bisque, strain after blending to remove any fibrous bits.
• Experiment with different cheeses for the toasts, like Gruyère or Parmesan.

Storage

Store bisque in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat slowly.

Serving Suggestions

• Pair with a side salad for a light meal.
• Add crusty bread for dipping into the bisque.

FAQ