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.
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. 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. 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.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.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. They should be soft and cooked thru, without much if any charring on the onions. You want roasted, not blackened. 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.
Yeah, this is how you know the “wedding diet” rules have relaxed.
Transfer the soup back to the stove and bring to a medium simmer.
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. 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. More for the top? Check. 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.