Roasted Tomato Bisque

Roasted Tomato Bisque

1. 4 pounds Roma Tomatoes
2. 1 sweet onion, sliced thin (vidalia, peru, maya..)
3. 6 whole garlic cloves, peeled
4. 5 whole basil leaves
5. 12-15 (4 inches) oregano leaves
6. 1 Tablespoon Olive Oil
7. 1 Tablespoon Aged Balsamic Vinegar
8. 4 cups Vegetable Better Than Bouillon, prepared into broth
9. 4 cups Heavy Cream, cold
10. 2 Tablespoons Arrowroot Powder

Cut Tomatoes, in half, length-wise, and lay on baking sheet, cut-side down. Top with items 2-5. Drizzle on items 6-7.

Roast 375 degrees, for 45 minutes.

Let cool, slightly, so you can peel the tomato skins off (they will be loose.)

Puree everything on the tray, in blender, magic bullet, or wish immersion stick blender.

Pour into pan. Add broth and stir, to combine.

Zip (Blender or Magic Bullet) arrowroot powder into Cold Cream, for a few seconds.