Riverside Resort's Tomato Bisque

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 16
• 4 (16 ounce) cans of peeled plum tomatoes (best quality)
• 8 ounces diced celery
• 8 ounces diced onions
• 8 ounces diced carrots
• 1 quart heavy cream, gently heated
• 2 ounces fresh basil, chopped
• salt
• pepper, to taste
• 6 ounces tomato paste

Recipe

• 1 preheat oven to 350 degrees f. drain liquid from tomatoes and reserve.
• 2 place plum tomatoes on a sheet pan sprayed lightly with pam, and roast in the oven for 20-30 minutes. meanwhile, over medium-low heat, saute onions, celery and carrots in a stockpot until translucent, approximately 10 minutes, or just until veggies are tender-crisp.
• 3 remove roasted tomatoes and allow to cool for a few minutes. add them to the stockpot along with the reserved tomato juice and tomato paste and stir until combined.
• 4 cook for 30-40 minutes. start gently warming the heavy cream. meanwhile, puree stockpot mixture, and then add the warmed cream. finish with salt and pepper to taste.
• 5 add fresh chopped basil at the end.