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Recipe

Grilled Yellow Tomato Bisque

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Scott Phillips

Yield: Yields 8 cups.

Servings: six.

This bisque can be made up to two days in advance. Although the yellow color is quite charming, red tomatoes can be substituted.

Ingredients

  • 8 large ripe yellow tomatoes (about 3-1/2 lb. total)
  • 1 Tbs. olive oil
  • 1 medium-size red onion, chopped
  • 1 qt. homemade or low-salt chicken broth
  • 1 tsp. granulated sugar
  • 1 cup heavy cream
  • Kosher salt and freshly ground black pepper
  • 1/4 cup chopped fresh mint

Nutritional Information

      Calories (kcal) : 220
      Fat Calories (kcal): 160
      Fat (g): 18
      Saturated Fat (g): 10
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 55
      Sodium (mg): 490
      Carbohydrates (g): 12
      Fiber (g): 2
      Protein (g): 5

Preparation

  • Prepare a grill by adjusting the grill grate so that it’s 4 to 5 inches from the flame or heat source. Heat a gas grill to high and a charcoal grill to medium hot (the coals should be covered with light ash, and you should be able to hold your hand just over the grate for no more than 3 seconds). Put the whole tomatoes on the grate and grill, turning occasionally, until the skins crack and begin to blacken in some parts and the tomatoes soften, 7 to 9 minutes over charcoal, 12 to 15 minutes on a gas grill. Take them off the grill, core them, and coarsely chop them.
  • Heat the olive oil in a large soup pot over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 7 minutes. Stir in the chopped tomatoes, chicken broth, and sugar. Increase the heat, bring to a boil, turn the heat to medium, and simmer until the soup is reduced by one quarter, about 20 minutes. Let cool for 10 minutes.
  • In a blender, purée the soup in batches until smooth, 2 to 3 minutes per batch. Strain through a fine sieve, pressing on the solids, into a clean soup pot and bring to a simmer over medium heat. Turn off the heat and stir in the heavy cream. Taste and season with salt and pepper. To serve, ladle the soup into bowls and garnish with the chopped mint.

Reviews

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Reviews

  • amberdes | 04/05/2017

    My family loves this recipe. We have been making it for years now.

  • Neskowin | 05/12/2015

    Insipid, watery and no character whatsoever. I'm not trying to be a jerk here but this was so disappointing and a waste of money and time to make. I since have looked up other "top rated" recipes for tomato bisque online and find that the recipes are far more elaborate with ingredients like carrots, celery, sherry, tomato paste other herbs and spices. I should have been smart enough to know that this recipe is missing way too much in the ingredients category.

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