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

maggiesonebuttkitchen

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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…

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