Cooler days call for a fall seasonal recipe! Cooking with the seasons this fall is all about flexibility and the spontaneity of working with what’s available. The abundance of tomatoes at the Farmers Market this time of year inspired us to share this recipe from our team member and chef, Lyndsey Mason. Utilizing Waterwheel Gardens cherry tomatoes, King’s Crown Organic Farm onions, herbs from Purple Sage Farms, and Wild Spaces Farms cream, Lyndsey’s tomato bisque recipe is sure to become a fall favorite in your household.
Tomato Bisque Ingredients
- ¼ cups butter
- 2 Tbl. minced garlic
- 1 large yellow onion diced
- 2 cups roasted cherry tomatoes
- 3 cups diced tomatoes
- 1 can fire roasted tomatoes
- ¼ cup tomato paste
- 4-6 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 Tbl. red pepper flakes
- 2 bay leaves
- 2 tsp. smoked paprika
- 1 tsp. chopped fresh tyme
- 1 tsp. chopped fresh rosemary
- Salt and Pepper to taste
Directions for this Fall Seasonal Recipe
- Preheat the oven to 450°F.
- Place whole cherry tomatoes on a half sheet pan with a drizzle of oil, salt and pepper, red pepper flakes, and a pinch of chopped rosemary. Roast in the oven for 30-40 min or until tomatoes have blistered and softened.
- While cherry tomatoes roast in the oven, dice the onions and saute in butter and olive in a thick bottomed pot over medium heat stirring regularly until onions are translucent.
- Add in minced garlic and continue cooking for 2-3 minutes.
- Deglaze pot with ¼ cup white wine and allow alcohol to cook off for 3 minutes. Add diced tomatoes, canned tomatoes, paprika, remaining rosemary, remaining pepper flakes, thyme, salt and pepper.
- Cook for 3 minutes or until tomatoes are slightly softened.
- Add stock and cherry tomatoes, bring to a boil and reduce heat allowing liquid to simmer for 20-30 min.
- Remove from heat and blend until smooth using an immersion blender. Return stove top, add in cream and tomato paste stirring well until tomato paste is well incorporated.
- Season with salt and pepper.
- Serve Immediately with fresh basil, & grated parmesan cheese.
- Store the cooled leftovers in an airtight container in the refrigerator for up to 6 days or freeze until next use.
Top this delicious fall seasonal recipe with basil from Kasota Hydroponic and parmesan-style cheese from Mountain Valley Farmstead.