Tomato Soup From The Greenbrier

Ingrediënten

# Roasted Tomato & Goat Cheese Bisque

A rich, velvety roasted tomato soup infused with creamy goat cheese, inspired by the comforting flavors at The Greenbrier.

## Ingredients

* 3 lbs ripe Roma tomatoes, halved lengthwise

* 1 large yellow onion, roughly chopped

* 4 cloves garlic, peeled and smashed

* 3 tbsp extra virgin olive oil (divided)

* 2 cups low-sodium chicken or vegetable stock

* 4 oz fresh, high-quality soft goat cheese (plus extra for garnishing)

* 1/2 cup fresh basil leaves, tightly packed

* 1/2 tsp red pepper flakes

* 1 tsp sugar (to balance acidity)

* 1 tsp kosher salt (or to taste)

* 1/2 tsp freshly ground black pepper

## Instructions

1. **Roast the Veggies:** Preheat your oven to 400°F (205°C). On a large baking sheet, toss the halved tomatoes, chopped onion, and smashed garlic cloves with 2 tablespoons of olive oil, salt, and black pepper. Arrange the tomatoes cut-side up. Roast for 35 to 40 minutes until the tomatoes are tender and slightly charred on the edges.

2. **Simmer:** Transfer the roasted tomatoes, onions, garlic, and all the residual juices from the baking pan into a medium stockpot. Pour in the chicken or vegetable stock and add the sugar and red pepper flakes. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.

3. **Blend:** Remove the pot from the heat. Stir in the fresh basil leaves. Use an immersion blender (or carefully transfer in batches to a stand blender) to puree the soup until completely smooth and velvety.

4. **Incorporate Cheese:** Turn the heat down to low. Add 4 ounces of the soft goat cheese directly into the warm soup. Whisk continuously for 1 to 2 minutes until the goat cheese melts completely into the broth, turning it a beautiful, creamy orange color.

5. **Serve:** Ladle the hot bisque into bowls. Top each serving with extra crumbled goat cheese, a drizzle of the remaining olive oil, and a few fresh basil ribbons.