Heirloom Tomato Bisque


Chef Mark Tribuzio

Ingredients:

  • 4 lbs of heirloom tomatoes
  • 6 cloves of garlic
  • 1 onion
  • 2 bulbs of fennel
  • 2 large carrots
  • ¼ cup of fresh oregano
  • ¼ cup of fresh thyme
  • Handful of fresh basil leaves
  • 4 cups vegetable stock
  • 1 cup arborio rice
  • 2 cups heavy cream
  • Salt and pepper to taste

Method:

  1. Preheat the oven to 425.
  2. Cut the tomatoes in half and place in a baking dish, drizzle w/ olive oil and season with salt and pepper. Roast the tomatoes in the oven for about 45 minutes.
  3. While the tomatoes are in the oven, julienne the onion and fennel bulbs and chop the carrots.
  4. Pick the oregano leaves, thyme leaves and basil leaves off their stems. Reserve for later.
  5. Heat 4 Tbls of olive oil in a stockpot over low to medium heat, add the onions, garlic and fennel and caramelize in the pan, season with salt and pepper.
  6. Deglaze the pan with the vegetable stock.
  7. Add the tomatoes from the oven to the stockpot.
  8. Add the uncooked rice and herbs to the pot, simmer for 45 minutes and puree in a blender.
  9. Add the heavy cream and re check your seasonings.

10 Responses to Heirloom Tomato Bisque

  1. Patricia Clampitt says:

    How many people does this recipe feed?

  2. Diane says:

    Sounds very yummy! We can’t wait to try it out. With the cool nip in this wonderful fall air, it is definitely time for homemade soup. Thanks for sharing this recipe!

  3. elj says:

    What size onion? Thanks for sharing

  4. Nancy D says:

    Oh, this receipe sounds so good! I’ll try it. Thanks for sharing!

  5. Joy says:

    What does “julienne the onion and fennel bulbs” mean?

    • Janiva says:

      Dear Joy,

      A julienne (also called a “matchstick”) is a type of cut that makes a long thin strip. It’s a good technique to use for vegetables and other ingredients when you want to heighten their presentation

      Cut the edible part of the vegetable into slices about 1/4-inch thick. Cut around the seeds if necessary. Cut these slices into even strips 1/4-inch thick.

  6. Colleen says:

    Is there a substitute for the heavy cream or modification?

    • Janiva says:

      Our Chef suggests that you could use lower fat milk if you would like, but if you do this the soup consistency will be a bit thinner. The lower the fat in the milk the less creamy it will be. You will also have to watch how you heat the soup and not let it come to a full boil. If it comes to a full boil the soup may separate.

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