roasted tomato bisque

Serves 4-6 

2 pounds plum tomatoes

1/2 cup plus 2 tablespoons extra virgin olive oil, divided

1 1/2 teaspoon plus 1/2 a tablespoon of kosher salt, divided

1 teaspoon freshly ground black pepper, divided

2 teaspoons granulated sugar, divided

3 cups chopped onions

2 1/2 tablespoons minced garlic

1 cup peeled and 1/2-inch cubed Yukon Gold potato (about 1 large potato)

1 15-ounce can crushed tomatoes (San Marzano recommended)

2 cups water

1 teaspoon smoked paprika

1/4 teaspoon red pepper flakes 

2 tablespoons balsamic vinegar

1 cup loosely packed fresh basil leaves

1/4 cup loosely packed fresh parsley leaves, plus extra for garnish

2 ounces mascarpone cheese, optional 

Toasted baguette, optional

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Set aside.

Cut the tomatoes in half lengthwise and remove the seeds. Place the tomato halves in a large bowl and toss with 2 tablespoon extra virgin olive oil, 1 1/2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon of granulated sugar. Arrange the tomatoes on the parchment lined baking sheet, cut side up, in one even layer. Pour any excess liquid in the bowl on top of the tomatoes. Roast for 35 minutes. Remove from oven and set aside to cool.

Heat 1/2 cup of extra virgin olive oil over medium-high heat in a large, heavy-bottomed pot. Add the onions and sauté, stirring frequently, for 5-7 minutes until translucent. Add the garlic and potato and cook for 2 minutes. Add the can of crushed tomatoes, water, 1/2 tablespoon kosher salt, 1/2 teaspoon of freshly ground black pepper, 1 teaspoon granulated sugar, smoked paprika, red pepper flakes, balsamic vinegar and the roasted tomatoes to the pot. Bring the mixture to a boil then reduce the heat to a simmer. Cover with a lid and cook for 10 minutes, stirring every few minutes. Turn off the heat and allow the mixture to slightly cool. 

After the mixture has slightly cooled, add the basil and parsley leaves and process through an immersion blender until coarsely pureed. If using, add the mascarpone cheese and stir until the cheese has melted into the soup. Ladle into mugs, garnish with parsley and serve with toasted baguette.