- Brienne Boortz
- Grilled Tomato Bisque
3 lbs. large, firm, ripe tomatoes, halved
1 large red bell pepper
1 red onion, peeled and quartered
¼ c. olive oil
Smoked salt (if not available, add a few drops of liquid smoke)
Freshly ground black pepper
2 tsp. minced garlic
¼ lb. carrots, peeled and roughly chopped
¼ lb. celery, roughly chopped
2 c. veggie stock (or chicken broth)
1 chipotle pepper in adobo sauce (or more, depending on spice preference)
½ c. heavy cream
2 tbsp. finely chopped fresh basil leaves
fresh grated Parmesan, to taste
Preheat grill to medium-high.
In a large bowl, toss tomatoes, red bell pepper and onions with 3 tablespoons of the oil to lightly coat. Season lightly with salt and pepper. Place the tomatoes, cut sides down, and the onions and bell pepper on the grill and cook, turning, until charred and soft (about 4 minutes for the tomatoes and 6 to 10 minutes for the onions and pepper). Remove and place the pepper in a plastic or paper bag, and cool for 10 minutes. Once cool, peel and seed pepper. Let the tomatoes and onions sit until cool enough to handle.
In a large pot, heat the remaining tablespoon of oil over medium-high heat. Add the garlic and cook, stirring, until soft and fragrant, about 45 seconds. Add the carrots, celery and veggie stock. Cook for 5 to 8 minutes, or until carrots are tender. Add all of the grilled veggies and the chipotle, and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, for 30 minutes. Remove from the heat and purée in small batches in the blender.
Just before serving, add the cream and cook until heated through.
Garnish with fresh Parmesan and basil.
As kids, one of our favorite things was a grilled cheese sandwich and tomato soup. As adults, it still is. We created this soup as a modern twist on an old classic. The spice of the chipotle pairs great with the creaminess of a grilled cheese, especially as we get into cool fall evenings. Bringing our customers back to one of their childhood favorites, this is one of our top sellers in the restaurant.
— Submitted FaerieTales Bakehouse and Catering by chefs/owners Lindsay and Marty Williamson