Although the tomato is actually a fruit and not a vegetable, it’s one of our favorite ingredients of the late summer. Our team is sharing one of the best ways to use all of those tomatoes you can get from the garden and local markets – Roasted Tomato Bisque. Whether you use Beefsteak, Cherry, Grape, or Heirloom, this soup is sure to help you enjoy the last bits of summer before the crisp air of fall visits Adams County.
- 3 pounds farm fresh Tomatoes
- Olive Oil
- Salt and Pepper
- 2 teaspoons fresh Garlic
- 1 28 ounce can Roasted Red Peppers
- 2 large cans Tomato Juice
- 1 teaspoon Cayenne Pepper
- Roux, equal parts butter and flour
- Preheat oven to 350 degrees
- Halve the fresh tomatoes and place in a large bowl. Drizzle with olive oil and season with salt and pepper.
- Place on baking tray and bake in the oven for approximately 20 minutes.
- In a sauce pan, sauté garlic and roasted red peppers in butter until soft.
- Mix baked tomatoes and sautéed peppers in a large pot. Add tomato juice and cayenne pepper.
- Bring to a boil.
- Strain through a China Cup or single layer strainer to smooth mixture.
- Return to a boil and add roux as needed to thicken.
- Serve in your favorite bowl or mug and garnish with croutons or crusty bread.