A rich and creamy summer tomato bisque made with fresh tomatoes, butter, and chicken stock, perfect for warm days. Enhance it with lobster bisque for a delectable twist.
1: Quarter your tomatoes and place them on a half sheet pan, enough to cover generously.
2: Drizzle with 1/4 cup olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon Italian herbs.
3: Place tomatoes in the oven at 400°F for about 25 minutes or until sizzling, then set aside.
4: In a Dutch Oven pot over medium heat, add butter and onions, stir and cook until onions are translucent and fragrant.
5: Add garlic and cook for another minute until fragrant.
6: Add tomato paste and anchovy paste, mixing together with a spatula.
7: Stir in 6 cups of chicken stock, followed by the roasted tomatoes and one complete can of diced fire roasted tomatoes.
8: Add another 1/2 teaspoon salt, garlic salt, 1 teaspoon Italian herbs, and pepper. Stir, cover, and let simmer for 20 to 30 minutes on low.
9: After removing from heat, add organic heavy cream, starting with 1 cup and increasing to 2 1/2 cups to your liking.
10: Blend the soup for a creamy version or keep as is. If entertaining outdoors, prepare your grill base and keep warm on low simmer.
