Posted Wednesday, July 6, 2011
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Roasted Tomato Basil Bisque recipe from WVIZ/PBS Cooks! Tomato
13 tomatoes, various sizes (5 beefsteak, 8 roma)
1/2 pint heavy whipping cream
3 tablespoons flour
4 tablespoons butter
1 small diced onion
4-5 garlic cloves, crushed
2 cups chicken stock
1 bunch fresh basil
salt & pepper to taste
Place the washed tomatoes on a foil-lined cookie sheet. Place in the oven under the boiler until blackened on all sides. Remove tomatoes from
the oven and allow to cool for 2 minutes. Remove the blackened skins.
In a saucepan, melt butter, add onions and garlic and saute over medium heat. Peel tomatoes and slice. Add tomatoes to saucepan. Remove
basil leaves from stems, wash and dry. Add basil to saucepan. Cook over medium to low heat for 15 to 20 minutes. Remove saucepan from
heat and cool slightly. Pour entire mixture into food processor and puree thoroughly. Place soup mixture back into saucepan, add chicken stock
(reserving a small amount) and whipping cream. Using a strainer, strain out the seeds and large pieces of basil.
In a small bowl, mix the flour with the reserved chicken stock forming a thick paste. With a wire wisk, slowly mix the flour mixture into the soup
until thick. Add salt and pepper to taste. Serve hot with homemade croutons or bruschetta bread.
SUBMITTED BY: Kristina M. Theodore (Strongsville, Ohio)
From its inception, the idea for the WVIZ/PBS Cooks! series was simple… and simply delicious! With Northeast and North Central Ohio being so rich in ethnic diversity, our plan was to gather together traditional and family-favorite recipes from some of the region’s best home cooks and then, through the power of television, share those recipes with you, our family and friends.