Mark Bittman’s Charred Tomato Bisque Recipe

Serve Mark Bittman’s bisque warm or chilled.


  • 4 to 6 large ripe tomatoes
  • 3 garlic cloves, smashed
  • Salt and pepper
  • 2 or 3 tbs. olive oil
  • 1 cup cream
  • 1/2 cup basil leaves

    How to make it 

  • 1

    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.

  • 2

    Broil until tomatoes are beginning to blacken, turning as necessary, about 8 minutes total; remove garlic with tongs as soon as it turns golden.

  • 3

    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.

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

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