Congratulations!!! Here is our 2021 first place contest winner in the Garden Harvest Recipe contest: Beth Basler
This recipe is a family favorite, I always make a big batch and deliver containers to friends in need. The carrots are the star in balancing the acidity of the tomato, roasting creates caramelization and gives the it’s bisque wonderful depth of flavor. According to a friend of mine who is now in heaven, “it’s delightful”, she was my x bosses mom and I loved bringing her soups when ever I made them. Thank you so much for considering my entry, cooking/creating is and has been a passion of mine for decades, I love creating dishes from scratch using local ingredients and the joy of giving back to community.
~ Beth Basler
Roasted Tomato Basil Bisque
Preheat your oven to 400
2 Boxes of Chicken Broth or Stock, I use unsalted, you can also use vegetable broth/stock.
In a shallow pan roast 4 peeled carrots, drizzle with Olive Oil, Salt & Pepper Roast for 40 minutes
in a separate shallow pan roast 4lbs ripe tomatoes quartered with six cloves of garlic, , drizzle with olive oil, sprinkle with Kosher salt and pepper. Roast for 25 minutes.
or 2 (28oz cans Pastene San Marzano style whole tomatoes drain (reserve liquid) then place on cookie sht. Cut each tomato in half, next add 6 whole cloves of garlic, drizzle with olive oil, sprinkle with Kosher salt and pepper. Roast for 25 minutes.
Next in your Stock Pot or Dutch Oven sauté/sweat 2 onions julienned, and 4 stalks celery evenly chopped with olive oil for about 20 minutes on medium covered stirring occasionally.
Assembly, everybody in the pot including 1 box of your choice Chicken Stock, the reserved tomato sauce and a cup of fresh basil. Puree with the immersion blender then add the additional box of stock, and more basil, 10-12 leaves cut chiffonade. Salt and Pepper to taste. Simmer for 20 minutes and serve.
I serve mine with homemade croutons and parmesan cheese or a swirl of crème fresh.