we’re swimming in baskets of cherry tomatoes, y’all!
if your meals look anything like ours right now, you’re enjoying those delicious sungold cherry tomatoes with every. single. meal.
here’s the part where i introduce you to my newest cherry tomato recipe obsession.
homegrown cherry tomato soup.
i know it doesn’t look like much, but it’s taste makes up for it’s looks (i promise).
this recipe uses up what’s already in the pantry while offering a punch of sweet & slightly sour flavor. it’s heaven in a bowl & a perfectly appropriate meal for those 100 degree summer days. luke even agreed.
homegrown cherry tomato bisque
serves 2 large servings
1 berry basket of cherry tomatoes, preferably of the sungold variety
1/4 cup good balsamic vinegar
10 large garlic cloves, minced
6 tablespoons extra virgin olive oil
coarse sea salt, to taste
freshly ground pepper, to taste
2 yellow onions
handful of fresh basil or 1 tablespoon of dried basil
3 cups chicken broth
sprinkle of parmesan cheese, optional
1. preheat the oven to 500 F. in a medium sized bowl, combine the tomatoes, vinegar garlic, 3 tablespoons of olive oil & a generous sprinkle of salt & pepper. mix well. transfer the mixture to a baking sheet, making sure to pour juices evenly on the tomatoes. bake for about 30 minutes until the tomatoes are lightly charred on the edges.
2. in a large saucepan, heat the remaining olive oil & sauté the onions. add the basil & cook until the onions are soft. stir in the roasted tomatoes & add 3 cups of chicken broth. bring to a boil, lower the heat & allow to simmer for about ten minutes.
3. once the flavors are nicely combined, using your immersion blender or food processor, blend the soup to your liking. sprinkle salt & pepper to taste & serve. we added a handful of parmesan cheese to ours, which was nice.
enjoy with a hunk of good bread & a green salad!
love,
natalie