Laura Vitale Makes The Ultimate Tomato Bisque

Preheat the oven to 425°F.

Chop the fresh tomatoes and add them to a small roasting pan.

Add olive oil, a pinch of salt, and balsamic vinegar to the tomatoes and stir.

Roast the tomatoes in the oven for about 20 minutes.

Chop onion, celery, and garlic.

In a large stock pot, add olive oil and butter, then add the chopped onion, garlic, and celery.

Saute the vegetables until they are translucent and sweet, adding a pinch of salt.

Chop the potato and add it to the pot with the sautéed vegetables.

Pour in chicken stock and add thyme and Italian seasoning.

Cook until the potatoes are tender, about 15-20 minutes.

Remove the roasted tomatoes from the oven and add them to the pot with the other ingredients.

Simmer the mixture for about 10 minutes.

Blend the soup until smooth, leaving some chunks if desired.

Add a splash of heavy cream to the blended soup and stir.

Add basil and keep the soup on simmer.

Prepare crostini by drizzling olive oil on baguette slices and toasting them in the oven until golden brown.

Rub garlic on the toasted baguette slices and sprinkle with Parmesan cheese.

Return crostini to the oven until the cheese is golden brown.

Serve the bisque with the crostini on top, adding black pepper and hot pepper flakes as desired.

Equipment Needed

Spice Level:

Dietary