- 1 lbs of mini heirloom tomatoes (that would be one box from Trader Joe’s)
- Half of a yellow onion, chopped
- 3 cloves of garlic
- A handful of fresh cilantro
- Lots of fresh ground pepper
- Salt, as needed
- 2 tablespoons of tomato sauce
- 2-3 tablespoons of olive oil
- 2 cups of low sodium chicken broth
- 1 tablespoon of sour cream
Like the photo below shows, I cut all the tomatoes and put them on a baking sheet. I sprinkled the cilantro and the onion, and tucked the garlic inside some of the tomatoes to avoid burning. Added a generous amount of fresh ground pepper and the olive oil and tossed them together.
Meanwhile my oven was preheating at 350 degrees. Once the oven was ready I placed the tray on the middle rack and roasted them for about 30 minutes, just enough for the tomatoes to break down.
In a pot I heated the chicken broth together with the tomato sauce to which I added the roasted veggies and let them all simmer for about 10 minutes. I then transferred to soup to the blender and turned it into a beautiful creamy bisque. I personally like my soups really creamy with no chunks of veggies in it so I processed, and blended and puréed till my blender was on fire!
Lastly, I transferred it back to the pot and back on the stove where I added the sour cream and let it simmer for just a couple of more minutes. The sour cream is really optional – I added it because I used mainly green and white tomatoes which are more tart because of their high acid. I don’t mind tart but for those who have a sweeter palette adding some sour cream, heavy cream or half and half is probably a good idea. I know, I know, why sour cream? Because that’s what I had in my fridge! Otherwise I would have use some heavy cream.
I served it with some homemade bruschetta with basil pesto and mozzarella cheese.
And that’s it, kids! It was delish!!!
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