ROASTED CHERRY TOMATO BISQUE

ROASTED CHERRY TOMATO BISQUE image

Number Of Ingredients 10

2 pounds cherry tomatoes, halved
6 cloves garlic, peeled
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon fresh thyme leaves, chopped
1/4 teaspoon black pepper
1 14 1/2ounce can chicken broth with roasted vegetables
1 1/2 cups half-and-half
1 tablespoon balsamic vinegar
Focaccia (optional)

Steps:

1. Heat oven to 425 degrees F. In a large bowl, combine tomatoes, garlic, olive oil, salt, thyme and pepper. Spread onto a large rimmed baking sheet and roast at 425 degrees F for 30 to 35 minutes, stirring once. 2. Spoon tomato mixture and any accumulated liquid into a large soup pot. Add chicken broth and 1 cup water. Bring to a simmer; cook 10 minutes. Transfer in batches to a blender and puree until smooth. Return to pot and stir in half-and-half and balsamic vinegar. Cook 3 minutes until heated through (do not boil). Serve with focaccia, if desired.