Meatless Fridays: Roasted Tomato Garlic Bisque

Contrary to what this Meatless Fridays series would suggest, we typically don't serve soup on Fridays. Alas, when you are serving 30+ people every Friday night, soup: it's what's for dinner.

We abstain from meat on most Fridays through the year and generally default to a seafood dish (fish piccata or grilled salmon or just plain fish sticks) since my carnivorous husband craves protein from animals. Seafood - to him - only just barely qualifies as animal food. A vegetarian diet is the equivalent to the 7th layer of hell for him. However the vegetable soups we've been serving at Soup and Stations on Fridays have been surprisingly filling, especially when augmented by the assortment of cheeses, salads, artisan breads (and beer!) we serve with it. And this one is no exception.

The secret is using a carrot to add a little sweetness and a can of beans to bump up the protein factor. Once it's all discreetly pureed, no one knew the difference and my protein-loving husband was satisfied and none the wiser.

The final Soup and Stations meal this past Friday featured this Roasted Tomato Bisque soup with grilled cheese on the side. The hassel of roasting your own tomatoes sounds more complicated than it is but trust me, it's worth it. Roasting your own tomatoes yields a flavor that you just can't get out of a can. The recipe as written yields a thick, substantial consistency that really clings to the spoon. If you prefer your soup to be on the thinner side, just add more broth, milk or water to the desired consistency.

Roasted Tomato Garlic Bisque 

3 lbs Roma tomatoes, cut in half lengthwise
1 whole head of garlic, trimmed at the pointed end
~1/4 cup +2 Tbsp olive oil
salt and pepper
1 medium onion, diced
1 carrot, diced
pinch of red pepper flakes
1 15oz can diced tomatoes (I used fire roasted tomatoes)
1 15oz can cannellini beans, rinsed and drained
2 Tbsp tomato paste
1/4 cup red wine
1 quart vegetable broth
1 cup freshly chopped basil
1 cup heavy cream (or half and half)

1. Preheat oven to 400 degrees F. Spread tomatoes cut side up on a baking sheet and drizzle with olive oil and season with salt and pepper.

Drizzle the cut end of the head of garlic with olive oil and wrap snuggly in a piece of foil and place on the baking sheet with tomatoes.

Roast for 45 minutes or until tomatoes are brown and tender. (Garlic will be very brown and tender.) Unwrap the head of garlic and allow to cool slightly.

2. In a large dutch oven or stockpot, heat the remaining 2 Tbsp olive oil over medium heat. Add the onion and carrot and cook for 2-3 minutes. Add the red pepper flakes and tomato paste. Now take the head of roasted garlic and holding it over the pot, squeeze the soft, warm contents into the onion mixture and stir. Deglaze the bottom of the pot with wine and then add the vegetable broth, can of tomatoes, cannellini beans and your roasted tomatoes including any accumulated juices. Cook over low heat for 20-30 minutes.

Note: I made a double batch here so you won't need quite as much tomato love as you see here.

3. Add the fresh basil toward the end of cooking. Using an immersion blender (or regular blender, in batches) puree the soup until smooth. Slowly add in the cream and stir until thoroughly combined. Add more cream, broth or milk if a thinner consistency if preferred. Season with salt and pepper and garnish with fresh basil. Serve warm with grilled cheese on the side.