Recipe By Lauren Mahlke
Serves 2 as main course or 4 as first course
1 hour cooking time with 10 minute active cooking, can be made ahead
This is a light spin on a classic creamy soup without the cream. This Tomato Basil Bisque is the perfect dish for drizzling with pesto and served with a piece of crusty pesto-topped bread.
8 medium size tomatoes on the vine (about 1 1/2 pound)
1/2 cup of We Olive Basil Olive Oil, divided
kosher salt and pepper to taste
4 inch chunk of day old baguette
1 garlic clove
5 large basil leaves
Basil Pesto, for garnish
Preheat oven to 400º. Place tomatoes in roasting pan and drizzle with 1/4 cup of We Olive Basil Olive Oil and season with salt and pepper. Roast for 40 minutes. Cover baguette with water in a bowl let sit for 5 minutes. Remove bread from water and add to a blender with remaining 1/4 cup of We Olive Basil Olive Oil and garlic clove. Blend until mixture becomes a paste. Add basil leaves and tomatoes with juices into blender and blend until smooth. Taste and adjust seasoning with salt and pepper. Divide among bowls and garnish with pesto.
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