Posted on 11/14/2020 5:56:19 AM PST by Diana in Wisconsin
The Weekly Gardening Thread is a weekly gathering of folks that love soil, seeds and plants of all kinds. From complete newbies that are looking to start that first potted plant, to gardeners with some acreage, to Master Gardener level and beyond, we would love to hear from you.
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Roasted Fresh Tomato Bisque
Homemade tomato soup using fresh roasted seasonal tomatoes and garden basil, finished off with a little cream.
Course Soup - Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 176kcal
Author Kelly Wildenhaus | The Hungry Bluebird
Ingredients
2 lbs fresh tomatoes (garden variety, heirlooms, or a mix)
2 tbsp olive oil
½ small sweet onion, diced
3 cloves garlic, finely chopped
Pinch of sugar (maybe 1 tsp)
2 tbsp tomato paste
4 cups homemade chicken broth or stock
Several leaves fresh basil, about 1 tbsp chopped, and chiffonade for serving
3 tbsp heavy cream
Kosher salt and fresh cracked black pepper
Instructions
Preheat oven to 400 degrees. Cut tomatoes in half and arrange on a baking sheet. Roast in oven for 20 minutes.
Heat olive oil in heavy dutch oven or soup pot. Add onion and cook until just translucent. Add garlic and cook about 30 seconds until fragrant. Stir in sugar and tomato paste and continue cooking another minute or so.
Carefully add roasted tomatoes and their juices, stir and cook, breaking up tomatoes with wooden spoon. Simmer for 10 minutes.
Add the chicken broth and bring to a steady simmer for another 5 minutes. Stir in about 1 tablespoon of fresh chopped basil. Carefully insert immersion blender into pot and process until smooth.
Taste for salt and pepper. Stir in heavy cream and heat through. Serve, topped with fresh basil and grilled cheese for dipping.
Thank YOU !
Just doing my job, Kind Sir! :)
Ping to Post #62...
Thanks for the recipe. I have a bunch of frozen tomatoes and love tomato bisque soup.
This season, due to puny tomato production, all I made was Tomato Soup, one batch of dried tomatoes and Salsa.
I am going back to ALL of my ‘Tried and True’ tomato varieties next season. No more monkeying around with the plants I’ll be growing! :)
Good idea! Ha.
Diana - I remember you mentioning you were going to make compound butters for gifts. Ran across this yesterday - recipes for 7 compound butters. I may try the one with bacon and the one with salmonhttps://www.youtube.com/watch?v=fSkyWkmjJMI
recipe sounds delicious thanks. I had my own recipe but I did not use chicken broth.
Thanks for the ideas on the butter. Yep, stocking up on butter that’s on sale this week and stashing it in the freezer for later. ;)
I can buy a half gallon of heavy cream (all 2) from a local dairy for 6.00. It should make over 3 pounds of butter. I used to make butter its not hard. I think I’ll try the bacon one for Thanksgiving.
(all 2) = (all A2)
Opening morning of deer season brought heavy rain and high winds to Central Missouri. The rain was welcome, the wind, not so much.
Nothing going on in the garden. All of the action this weekend was in the woods. Mrs. Augie enjoyed the shelter of her new condo stand. Mr. Buck's morning wasn't all that great.
I am preparing my Joe Biden garden for next year. I will plant Nothing. I will water Never. A whole of Nothing will grow.
*APPLAUSE* Fantastic! That new stand must be magic, LOL! We have a friend setting up their blind today for him and his son. We also have 4 permanent deer tree stands scattered throughout our woods.
Beau is building ‘The Taj Mahal of Deer Stands.’ He used four phone poles that he dragged home from somewhere as the corners. That thing is going to need an escalator to get up into it, LOL!
Salt the Earth while you’re at it! ;)
Garden veggies go into this cheesy, creamy ricotta, onions, mushrooms, spinach frittata.
ING 2 tb unsalted butter 1/2 cup thin-sliced yellow onions k/salt/pepper
heaping cup quartered cremini mushrooms 2 c fresh chp spinach leaves 6 lge eggs
5 tb whole milk ricotta 4 oz diced farmers cheese or mozzarella,
garnishes of freshly ground black pepper red pepper flakes, torn fresh basil leaves.
INSTRUCTIONS Saute onions tender on med-low w/ melted butter, pinch s/p. Increase heat to med; add/toss mushrooms, cook 5 min
until caramelized. Decrease the heat to low and add spinach, a tiny pinch of s/p; cook til wilted (is a bit firm). Pour in eggs first beaten
w pinch s/p. Drop in mounds of ricotta and sprinkle w/ cubed mozzarella.
Cover/ cook (on low) til eggs are set, cheese has melted, 8-10 min. Remove offheat; cool a few minutes.
Slide frittata onto cutting board. Sprinkle w/ coarse black pepper, red pepper flakes and torn fresh basil leaves.
SERVE with hunks of crusty Italian bread....maybe a chilled Soave
CHEFS NOTE: Great recipe for tweaking----maybe kale for
the spinach. Use Bel Gioso brand ricotta....its the best.
Love Frittata!
When my Garrett was little, I’d ask him what he wanted for breakfast and he would run around yelling, “FREEEEEEEEE-Ta-ta!” ;)
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