Artichoke Bisque with Roasted Tomatoes
Servings 8 or more
Ingredients
- 4.5 lbs roma tomatoes
- 1/4 c olive oil
- 1 T sea salt
- freshly cracked pepper to taste
- 4 cloves garlic
- 2 14 oz cans artichoke hearts
- 4 c chix stock
- 3/4 c parmesan cheese
- 1/4 c greek yogurt
- chopped fresh basil
- 1 small baguette
- 1 onion coarsley chopped
Instructions
- Preheat oven to 350 degrees. Spread tomatoes on a large baking sheet with 1/4 c olive oil, onions, garlic, and 1/2 t salt and pepper. Roast for 25 minutes.
- Add tomato mixture to large dutch oven along with artichoke hearts, and chicken stock. Bring to a boil over medium heat reduce and simmer for 40 minutes. Blend with an immersion blender or in the cuisinart, leaving some chunks. Add salt and pepper to taste, finish with 1/4 c greek yogurt, stir, Serve with warm baguette slice and chopped fresh basil. Add more chicken broth if it is too thick