Kate's Plate

Roasted Tomato Bisque

{Williams-Sonoma, "Essentials of Healthful Cooking"}
Serves 4

2 1/2 lbs Roma tomatoes, halved lengthwise
Salt and freshly ground pepper
1 tsp extra-virgin olive oil
1 small yellow onion, chopped
1 small garlic clove, minced
1 tsp sweet paprika
4 tsp light sour cream
4 tsp chopped flat-leaf parsley

Preheat oven to 425 degrees. Cover one large baking sheet with aluminum foil. Arrange the tomatoes, cut side up, on sheet and sprinkle with salt and pepper. Roast the tomatoes until they are soft, but still hold their shape, about 30 minutes.

In a large pot, warm the olive oil and add the onion and garlic, sauting until translucent. Reduce heat to low, cover, and cook until onion releases its juices, about 8 minutes. Stir in the paprika. Raise heat to medium-high and add the tomatoes, along with any juices collected on the cookie sheet, and then pour 1 cup water. Reduce heat to medium, cover and simmer until veggies are all very soft, about 25 minutes.

Remove from heat, and in batches, pass the soup through a food mill or a fine-mesh sieve placed over a bowl, pressing against if with the back of a wooden spoon. Return soup to pan and stir in salt and pepper, and heat until warm. Divide soup among bowls and garnish with sour cream and parsley.