Lion House Tomato Bisque (Soup)
6-8 Roma Tomatoes (any kind will work)
2 cans Tomato soup (10 ½ ounces each)
1 cup chicken stock
½ cup beef stock, or canned beef consommé`
1 small bunch fresh basil, or 2 Tbsp. dry basil
1/2 cup sugar
1-1/2 cup cream
Salt and Pepper to taste
Roast tomatoes in oven at 375 degrees until tops begin to blacken (about 1-1 &1/2 hours). In a large pot combine tomato soup, chicken stock, and beef stock. Take tomatoes from the oven and remove the cores. Place three or four tomatoes and some of the liquid from the roasting pan and basil in blender and puree until smooth. (Cover blender with the lid and a towel to avoid splashing when hot tomatoes puree.)Repeat with remaining tomatoes and liquid. Add puree to pot and let simmer on medium low heat (do not bring to a boil). Add sugar until mixture is slightly sweet (don’t skimp on the sugar—it may take more or less, depending on the tomatoes), then add cream. Season to taste with salt and pepper.
NOTE: The soup should not taste like marinara sauce, but should have a slightly sweet creamy flavor.
Tomato and Mozzarella Salad
6-8 ounces fresh mozzarella cheese
2-3 Tbsp. Balsamic vinegar
1-2 Tbsp. Extra virgin olive oil (flavored if desired)
Wash, core and slice tomatoes a little more than ¼ inch think. Slice mozzarella cheese the same thickness as tomatoes. Lay tomatoes on plate overlapping about a quarter of a slice. Place cheese slices in between the tomatoes. In a small bowl whisk together the vinegar and oil. Drizzle over salad and enjoy!!
Olive oil comes infused with many different flavors. My favorite for this dish is the roasted garlic.