Roasted Tomato Bisque with Roasted Garlic Saffron Aoili and French Bread Rusks and Olive Tapenade

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1-15oz.Tomato Puree

1 small can Tomato paste

1 cup sliced Sun dried Tomatoes in olive oil

1 1/2 lbs. Roma or grape tomatoes, Roasted in 375 degree oven, toss halved tomatoes and seeded (no need to halve/seed grape tomatoes) in olive oil salt and pepper, to taste . Bake until caramelized.

4 tablespoons butter 1/4 cup olive oil

1 large onion , chopped

5 cloves garlic, minced

2 stalks celery, diced

2 carrots, peeled and diced

2 leeks, white part only, sliced

2 parsnips peeled and diced

1 quart chicken or vegetable stock

1 large sprig Fresh thyme

2 cups fresh basil, chiffonade-reserve a few leaves for garnish

salt/pepper, to taste

2 oz. balsamic vinegar

In large soup pot, saute onions and leeks until translucent with butter and olive oil. Add the garlic, carrots, parsnips, celery and saute until just tender. Pour in chicken stock and add thyme sprig and simmer until vegetable are soft. Add all tomatoes , balsamic vinegar and basil, simmer for 1 hour. Salt and pepper to taste and remove thyme stems. With a blender , blend soup until thin. Return to pot and keep heated.

Olive tapenade

I don’t measure anything for this recipe. This is the list of what I use. Mix and add your favorites.

Marinated Artichokes, drained

Basil

whole garlic cloves

Pine nuts, toasted

Mixed olives such as kalamata, black , green etc..

Parmesan cheese

Onion

Anchovies

capers

roasted red peppers

Olive oil

I place all the above in a food processor and blend until smooth. Add as much olive oil to create nice consistency.

Saffron Aioli

1 head roasted garlic

1/2 tsp saffron or tumeric

3/4 cup sour cream

2/4 cup mayonnaise

Squeeze out roasted garlic from head and blend into all the ingredients, blend well.

1 baguette, sliced and toasted

Ladle soup into bowls and top with Saffron AioliΒ  and place rusks spread with tapenade around edge of bowl.

7 thoughts on “Roasted Tomato Bisque with Roasted Garlic Saffron Aoili and French Bread Rusks and Olive Tapenade

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