During the fall of 2001 we introduced soup service to
our guests during the Pastors wives conference. This was
the first soup we served and we have been developing and
serving soups since. Soup is comfort food and this delicious
bisque style soup has been enjoyed by many of our guests
since. It is another one of our most requested recipes.
Yields: 8-10 servings
Ingredients:
3 oz. olive oil
2 ½ lbs. Roma tomatoes
1 14-oz. can peeled pear tomatoes
1-14-oz. can fire roasted tomatoes (optional)
1 med. white onion, diced
1 med. carrot, diced
½ stalk celery, diced
¼ cup chopped garlic
1 T sugar
2 c. water or chicken stock
2 c. heavy cream (optional)
Salt and pepper to taste
1 oz. fresh basil chopped
1 oz. fresh basil chiffonade for garnish
Instructions:
Preheat oven to 375 degrees. Core and halve the Roma tomatoes.
Place them in a mixing bowl with half of the garlic, olive
oil and sprinkle on salt and pepper, toss to combine Pour
the tomatoes out onto a cookie sheet and roast in the
oven for 20-25 minutes or until the tomatoes have began
to char slightly. This roasting process will develop the
flavor of the tomatoes. Meanwhile, in a 3-quart stockpot,
sweat the onions, celery, carrot and remaining garlic
in olive oil for around 5 minutes or until onions are
translucent. Then add half the basil, sugar, both cans
of pear tomatoes, roasted tomatoes, water and a sprinkling
of salt and pepper to taste. Let simmer for at least 20
minutes. If time permits continue to simmer soup for up
to an hour as this will develop the flavor of the soup.
If you have a submersion or hand blender: (easier)
Blend in the stockpot until smooth.
If you an upright blender: (more difficult, produces
smoother soup; you may need to do this in two batches)
Pour mixture into the blender. Put lid on but remove the
cap in the lid. Cover with a kitchen towel (this allows
the steam to escape). Pulse a few times then blend on
high for around 2 minutes or until smooth. Transfer back
to stockpot.
Finish with cream (optional for a vegan soup) and adjust
seasoning to taste with salt and pepper. After you add
the cream bring soup back to a simmer..
Serving the soup: Place the chiffonade of basil
in center of each soup bowl right before serving. Serve
soup with the parmesan croutons or cracker bread.
