Tomato Rosemary Bisque
Charring the tomatoes to remove the skins gives this soup a smoky flavor.
- Servings: 6
Source: Martha Stewart Living, June/July 1992
- 3 pounds fresh plum tomatoes
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 1 large onion, finely chopped
- 2 carrots, peeled and chopped into 1/2-inch pieces
- 1 stalk celery, chopped
- 1 1/2 tablespoons (about 2 sprigs) chopped fresh rosemary, plus additional sprigs for garnish
- Salt and freshly ground pepper
- 1 thick slice day-old Italian or French bread, torn into pieces
- 3 cups chicken stock, preferably homemade, plus more as needed
- Creme fraiche or sour cream, as garnish
- Pinch of sugar
Using a grilling fork, roast tomatoes over medium-hot coals or on a gas grill until skins blacken and split; then peel, core, seed, and chop.
In a small stockpot over low heat, melt butter with oil. Add garlic and cook until golden. Add onion and cook until slightly softened, about 5 to 10 minutes. Add carrots, celery, and 1 tablespoon chopped rosemary, and season lightly with salt and pepper. Cover pot and cook until vegetables are soft, about 15 minutes. Do not allow to brown.
Increase heat to medium and add tomatoes. Cook for 10 minutes, stirring occasionally, until mixture resembles a thick sauce. Add bread pieces and stock and bring to a simmer. Add sugar and remaining chopped rosemary. Simmer, uncovered, for 20 minutes.
Let soup cool for a few minutes, then puree in a blender until smooth. Thin with more stock if necessary. Adjust seasonings and serve hot, garnished with rosemary sprigs and creme fraiche or sour cream.