Roasted Tomato Rice Bisque

This is a delicious soup. My mom loves this soup. I found this recipe YEARS ago in a Martha Stewart Living Mag. I’ve changed it up quite a bit to suit my tastes. It is so simple, yet has such a great flavor. I made this a few weeks ago with the last of my cherry tomatoes from the garden. They actually lasted into the first part of Nov. It’s always such a treat to eat homegrown tomatoes through Nov. Don’t think that roasting tomatoes is a necessary step to make a tasty soup. It’s not. It was just something I thought I’d try. If you have a ton of extra tomatoes then try this step, otherwise, canned tomatoes work amazingly well. Enjoy with some hot bread or a grilled cheese sandwich. And curl up by the fire and watch a good movie:)

2 T. butter

1 T. Olive Oil

1 onion chopped

2 t. dried oregano

2/3 c. rice

salt

pepper

32 oz. canned chopped tomatoes (or a cookie sheet full of roasted tomatoes)

4 c. chicken broth

2 c. milk, or half and half, or cream

Melt butter in a saucepan with oil. Add onion and stir until transparent. Add oregano, rice and, 1 t. each salt and pepper. Stir until the rice is coated in the butter and the oregano is fragrant.

Add tomatoes (I usually puree the canned tomatoes a bit. If you’re using the roasted tomatoes place them in a blender or food processor with a little stock and buzz them up a bit. I like a little chunk, but my family doesn’t like big chunks. ) and chicken stock. Bring to a boil and let it bubble slowly for 20 mins. or until the rice is tender. If the rice has soaked up too much juice add a little more chicken stock if you want. Stir in milk or cream and add more salt and pepper if necessary. Sometimes I add more milk, just depending on how creamy I’m feeling:) Serve with a great crusty bread or grilled cheese. Serve with Parmesan Cheese.

Roasted Tomatoes

On a large silver cookie sheet place a single layer of tomato chunks or cherry tomatoes. Drizzle with a little Olive Oil and sprinkle of salt and pepper. Place in a 425’F oven and roast until the tomatoes are a little browned on the edges. Probably around 20- 25 mins. Make sure you get every bit off the pan. It’s full of flavor. You can add this to the soup, or make a pasta sauce out of it.

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