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Tomato Parmesan Bisque

So I keep using the word “bisque” for this soup… turns out? It doesn’t mean what I think it means.

Bisque Definition:  A bisque is a rich, creamy soup made with shellfish — specifically, bisque is traditionally made with the puréed meat of crustaceans, including lobster, crab, shrimp or crayfish.  (Source)

Whomp, whomp… you are wrong. Oh wait!:

Additionally, although a classic bisque is made only with shellfish, some thick soups made with vegetables, poultry or meat are sometimes referred to as bisques.

Boom. I’m NOT wrong. Or at least, not more wrong than EVERYONE ON GOOGLE.tomato bisque

Ok, I’ll admit it. I spent way too much time trying to prove I’m right. To who? I’m guessing you guys don’t really care. At all. Where’s the damn recipe?

Before you do anything, turn your oven on to 400 degrees.

Start by roasting your garlic. You’ll need one head for the soup, and maybe a second one just for eating. (If eating a head of roasted garlic is wrong, I don’t want to be right.) Chop off the top and wrap the garlic in tin foil to prevent the olive oil from going everywhere.tomato parmesan bisque gluten free (3 of 16) Wrap it up tightly and place in a ramekin (in case oil leaks, you don’t want a fire on your hands). Roast at 400 degrees for 30-45 minutes.tomato parmesan bisque gluten free (4 of 16) It should look like this when you’re done. I know, it looks amazing. Don’t burn yourself trying to sneak a clove – it’s very, very hot. Trust me.tomato parmesan bisque gluten free (6 of 16)While your garlic roasts, prep your veggies. Quarter and core your tomatoes and peel and quarter your onion, lining them in a shallow baking dish.tomato parmesan bisque gluten free (1 of 16)Drizzle with sea salt and olive oil, cover with tin foil (helps them steam vs sizzle) and place in the oven to roast for 20-25 minutes (yep, stick them right in there with the garlic if it isn’t done. tomato parmesan bisque gluten free (2 of 16)They should be soft and cooked thru, without much if any charring on the onions. You want roasted, not blackened. tomato parmesan bisque gluten free (5 of 16)When all of your roasted goodness has cooled enough to handle, take the head of garlic and squeeze the roasted cloves into a blender, along with the roasted tomatoes and onions and all of the oil and juices from the pan.  Add in the cayenne, vinegar and cream and blend until thoroughly pureed. 
tomato parmesan bisque gluten free (8 of 16)Yeah, this is how you know the “wedding diet” rules have relaxed.

tomato parmesan bisque gluten free (7 of 16)tomato parmesan bisque gluten free (9 of 16)

Transfer the soup back to the stove and bring to a medium simmer.

tomato parmesan bisque gluten free (10 of 16)Add the cheese a little a time, stirring often. If you’re not careful the cheese will settle to the bottom and burn versus melting into the soup to make it deliciously creamy and salty. tomato parmesan bisque gluten free (11 of 16)Normally I’m all about short cuts, but I’d strongly recommend freshly grated cheese for this recipe.  The pre-grated stuff just doesn’t melt the same and can leave a grainy texture. Which is gross.

Cheese incorporated? Check. tomato parmesan bisque gluten free (16 of 16) More for the top? Check.tomato parmesan bisque gluten free (15 of 16) Lunch that is the envy of all your coworkers, or a first course that will have your dinner guests thinking you SLAVED away when, in reality, this can be made a day ahead and it’s EVEN BETTER than fresh off the stove? Check and check.tomato parmesan bisque gluten free (13 of 16)tomato-parmesan-bisque-gluten-free-14-of-16

Roasted Tomato & Parmesan Bisque

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