Mark Bittman’s Charred Tomato Bisque Recipe

Bite into a vine-ripened tomato and summer itself bursts into your mouth.

Serve Mark Bittman’s bisque warm or chilled.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 4 to 6 large ripe tomatoes
  • 3 garlic cloves, smashed
  • Salt and pepper

[/ingredients-left]
[ingredients-right]

  • 2 or 3 tbs. olive oil
  • 1 cup cream
  • 1/2 cup basil leaves

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Heat broiler. Cut tomatoes into thin slices, and spread them out on a rimmed baking sheet; top with garlic, salt, and pepper, and drizzle olive oil over all.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Broil until tomatoes are beginning to blacken, turning as necessary, about 8 minutes total; remove garlic with tongs as soon as it turns golden.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Purée everything with cream and basil. Warm gently in saucepan or chill for a few minutes in freezer. Serve with grilled cheese sandwich or breadsticks.[/step-item][/step-list-wrapper]

Adapted from Mark Bittman’s Kitchen Express by Mark Bittman (Simon & Schuster)

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Originally Published in Reader's Digest