Oct 10, 2011

A Last Taste of Summer for Fall

There are the last gasp tomatoes floating through your local stores right now (well, at least in the South).  Pick up as many as you can lay your hands on, and make this soup. 

Roasted Tomato Bisque (adapted from The Best of Southern Living cookbook):

3 pounds of tomatoes, cut in half and seeded
3 tablespoons of olive oil
1 small head fennel
3 tablespoon butter
5 shallots, coarsely chopped
1 carrot, coarsely chopped
3 cups chicken broth, divided
7 fresh tarragon sprigs
7 sprigs Italian flat leaf parsley
1 cups whipping cream
pinch of salt
pinch of pepper

  • Brush the tomato halves with Olive oil, and place cut side down in an aluminum foil covered baking dish.  Baked at 400 degree oven for 45 minutes.  Cool to the touch, and remove the skins
  • coarsely chop the fennel bulb
  • melt butter in a large saucepan over medium heat
  • add the fennel, shallot and carrot, cook about 15 minutes until the veggies are tender
  • add the 2 cups of chicken broth, tarragon and parsley
  • reduce heat and simmer, uncovered for about thirty minutes
  • discard herb sprigs (if you are a tarragon lover like mean, you might want to leave some of the leaves behind)
  • Add tomato halves, and puree with an immersion blender (or in a regular blender if immersion blender is not available)
  • process until smooth
  • stir in whipping cream
  • bring to just a simmer, and stir in the remaining cup of chicken broth salt and pepper
As a grownup twist on mater soup and grilled cheese, serve this with Barefoot Contessa's baked fontina for a perfect causual fall supper with friends gathered around the kitchen table.  Don't fuss with flowers, just set the cast ion skillet of bubbling cheese down in the center of the table, and everyone can dip their hunks of French bread in, amid bites of hot creamy soup.  That's a dinner party invitation one doesn't turn down!

Cozy Fall Supper-
Spiked Apple Cider
Spiced Pecans
Roasted Tomato Bisque
Baked Fontina
French Bread
Brer Rabbit Cookies

For a change from the normal chili, this would make a fun game watching menu- serving the soup in mugs, and the cheese on the coffee table.  Enjoy!


  1. Mmmm, tomato soup. Always a yes in my book.

  2. This looks delicious. One of our local cafe's serves this amazing tomato bisque once every two weeks- and I always miss it! This will be perfect to make at home and satisfy my craving for it!

  3. Great recipe. I think I will have to give it a try this weekend! I love your blog and am a new follower.



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