I had a big bowl of fresh tomatoes from my CSA that were certainly headed for the compost pile if I didn't eat them quickly! I've had tomato on toast (with mayo, salt & pepper - YUM!), sliced tomatoes, tomato and squash pasta, etc, etc, etc.
I usually hate using fresh tomatoes in cooked recipes (they are so yummy that it seems like a shame to cook the freshness out of them), but this recipe was sooooo worth it!
- 6 cups diced tomatoes (if you don't have fresh, try canned with the juice)
- 1 cup basil leaves (diced, if large leaves0
- 1/2 stick butter
- 1/4 cup whole wheat flour
- 2 cups whole milk
- 1 cup half & half
- 1 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon white pepper
- 1 cup freshly grated parmesan cheese
Put tomatoes in a medium pot over medium heat (I used a variety of heirloom, hybrids, & cherry tomatoes).
Add basil leaves and stir.
Bring to a boil, and then simmer on medium-low for 30 to 45 minutes.
Add the butter to a large skillet over medium heat. When the butter melts, wait a few minutes for it to get nice and hot. Add the flour and whisk for 30 to 45 seconds.
Ladle in about three cups of the tomato basil mixture and whisk until mixed well. Allow the mixture to thicken slightly for a few minutes.
Add the mixture back into the pot and stir well.
Add the milk and the half & half to the pot.
Add the spices and bring back to a boil.
Allow the soup to simmer until slightly thickened (about 5 minutes).
Remove from the heat and add the parmesan cheese. Stir until melted.
If you like a more rustic bisque, you can serve as-is. Husband likes his more uniform, so I blend it up with an immersion blender for a few minutes. You could also give it a spin in a regular blender for a minute or so.