Roasted Tomato Basil Gorgonzola Bisque
Ingredients
3 pounds ripe tomatoes, halved and drizzled with olive oil
2 cloves garlic
2 tablespoons olive oil
1 leek or small white onion, chopped
4 cups vegetable broth
1/4 cup basil leaves
4 ounces gorgonzola cheese
3 tablespoons half & half
Salt & pepper to taste
- Preheat oven to 400 degrees. Line a baking pan with tin foil and place tomatoes face-up on it; season with salt and pepper to taste. Roast for 20 minutes or until slighly charred and very soft. When slightly cooled, cut into small pieces.
- Meanwhile, in a large soup pot, heat oil over medium heat. Add leek or onion and garlic; cook and stir until tender.
- Stir in tomatoes, broth, basil, and salt & pepper. Bring to boil, then reduce heat, cover, and let simmer for 20 minutes.
- Stir in blue cheese and half & half. Whisk with an immersion blender (or transfer to blender of food processor) and blend until smooth.
*Note: this soup is delicious served with a hearty slice of homemade sourdough rye bread with nearby dipping “sauce” of olive oil, Italian herb seasoning, salt, and pepper. It also pairs wonderfully with a gourmet grilled cheese sandwich on pumpernickel bread.
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