Tomato Basil Bisque

Fall marks the beginning of soup season in my house (for just about everyone else I know too!) and I’m always looking for new recipes to try.

This week, our studio engineer, Jessica, brought a delicious looking bowl of soup into work with her for lunch… It smelled so good as she was reheating it, I had to know what was in it! (I also might have begged a taste…)

Turns out, not only is Jess super bright when it comes to audio engineering… she’s a great cook too! This is a yummy example of a simple, but absolutely fabulous tomato basil bisque that she makes often through the chilly months. I had her forward the recipe to me so I could share it with all of you.

Jessica roasts her own Roma tomatoes, because it’s a fairly easy process. But if you want to whip (blend?) this together quickly, you can pick up a few cans of fire-roasted tomatoes in your grocery aisle.

Jessica’s Tomato Basil Bisque

Ingredients:

• 1/2 onion - chopped

• 1/4 cup plus 2-3 tbsp olive oil

• 4 garlic cloves - minced

• 20-22 Roma tomatoes, roasted (or 2 cans fire roasted tomatoes)

• 1/2 package (4oz) cream cheese

• 2 cups chopped fresh basil leaves

• 1 cup of half ‘n half

Directions:

1. Roast tomatoes with olive oil ahead of time using method described below soup instructions.

2. Cover bottom of stock pot with 1-2 tablespoons olive oil. Place over medium heat.

3. Add chopped onion and cook until translucent. Add minced garlic and cook about 5 minutes, stirring constantly until garlic begins to brown.

4. Add the roasted tomatoes*, basil, and cream cheese at this time, and bring to a low boil. If it is looking dry, add about 1/4 cup of water so that the mixture does not scorch.

5. When the cream cheese has fully melded with the other ingredients remove from heat and allow to cool slightly.

6. Using an immersion blender, blend in the pot until the mixture is smooth and creamy. Bring up heat once again, and add half ‘n half (or reduced fat milk.) Let sit for about five minutes stirring occasionally then serve.

7. Garnish with a dollop of sour cream and a fresh basil leaf.

* To roast tomatoes: Cut off stem, slice tomatoes in half lengthwise. Arrange cut side down on baking tray and drizzle with olive oil. Place under broiler for about 15 minutes; remove tomatoes once charred spots start appearing. Let cool, chop coarsely, retaining as much of the juice as possible.

Thanks for sharing your recipe with us, Jessica!

I 'Eight' It All! Chili

Today is my older brother, Matthew’s birthday.

If he were still with us, he’d be turning 60 years old today. Instead, he’ll forever be a young, goofy but brilliant, 26 year old engineer, unafflicted with the arthritis, declining eye sight, and other maladies of age I’m beginning to experience.

I’m posting this recipe in honor of him, because of his love of chili and cornbread, both of which he could put down in extraordinary quantities (6’5” after all…)

And after consumption, I swear he could have provided enough natural gas to fuel a third world country! With 8 cans of beans, I’m sure this is one recipe he would both find fulfilling and get immense devilish glee from!

Make it with ground beef or turkey, or leave the meat out all-together and have a delicious, yet still quite musical, vegan meal.

Ingredients:

• 2 cans White Beans (drained)

• 2 cans Chili Beans (seasoned pintos, not drained)

• 2 cans Pinto Beans (unseasoned, drained)

• 2 cans Kidney Beans (drained)

• 2 tablespoons of cooking oil - your choice

• 1 Red Bell Pepper, diced

• 1 large Yellow Onion, diced

• 2 cans Ro*Tel Diced Tomatoes

• 2 cans Diced Tomatoes (w/green pepper & onion)

• 2 cans Diced Tomatoes

• 2 pkgs dry Chili Seasoning (to taste)

• 1-2 cups of Water

• 3-4 tablespoons granulated Sugar

• 1 ½ pounds of Ground beef or Turkey, browned and fat drained

• Salt & Pepper (to taste)

• Red Pepper Flakes (to taste)

Directions:

1. Sauté pepper and onion in large stock pot until onions are tender and translucent.

2. Add ground meat to pepper/onion and cook until brown.

3. Open Everything! That’s the most difficult part of this recipe (all that thumb exercise!)

4. Add everything on the ingredient list to the large stock pot.

5. Stir together, cook at a simmer for 2-4 hours, just enough to let all the flavors combine; stirring occasionally.

6. If desired, top with shredded cheddar cheese, sour cream & green onion.

7. Serve with a nice chunk of cornbread with butter and honey!

• This also a very good crockpot recipe, but you’ll want to cut the recipe in half to make everything fit!

Happy Birthday Matt! Thanks for taking care of my boys up there in heaven. I’m sure you’re eating chili, watching Blazing Saddles, and laughing your heads off together!