Roasted Tomato Bisque

This soup was inspired from a cruise to Bermuda. We did a 6 course tasting menu and wine pairing (my favorite part of the trip.) One thing I LOVED was the tomato soup paired with the ‘Conundrum White’ wine. With each bite of soup, and sip of the wine it really transformed the flavor of the grape. I found it fascinating. So if you’re into food and wine pairing I highly suggest picking up a bottle, and tasting the magic for yourself.

Pairs well with 2016 Conundrum California White

Ingredients:

Roma tomatoes - 5

Olive oil

Liquid smoke - 1 tbsp

Balsamic vinegar - 1 tbsp

Dry rosemary - 1/2 tsp

Red pepper flake - 1 tsp

Dry parsley - 1 tsp

Dry basil - 1 tsp

Salt - 1/2 tsp

Pepper - 1/2 tsp

Garlic powder - 1 tbsp

Onion powder - 1 tbsp

San Marzano tomatoes - 28 oz can

Chicken stock - 5 cups

For garnish:

Parmesan grated

Croutons

Mascarpone or ricotta if you can’t find mascarpone

Instructions:

Slice Roma tomatoes in halves

Add olive oil and seasonings - marinate 1 hour to overnight

Roast tomatoes & juices in cast iron skillet or oven friendly dish for 35 minutes @ 400

Remove roasted tomatoes from oven

In a pot, add roasted tomatoes - San Marzano tomatoes - chicken stock : simmer uncovered on medium heat 30 minutes, stirring occasionally

Using a hand immersion blender or food processor blend soup ; make sure to let cool if using glass blender

Taste & add more spices to your preference

To plate:

Add a scoop of Marscapone in bottom of bowl

Pour soup

Top with Parmesan & croutons

Enjoy!