Grilled Roasted Tomato Basil Bisque

The grill roasting of the tomatoes, onion and garlic give this a
distinctive smoky flavor. Toast the croutons on the grill as well.

Makes 4 servings

Roast the Vegetables:
Ingredients:

1 red onion cut lengthwise into eighths
2 pounds Roma tomatoes, sliced in half lengthwise
5 cloves garlic, peeled and roasted
2 tablespoons basil in chiffonade

Preparation:

Preheat the gas grill or prepare a good bed of coals. Put the
tomatoes, onion and garlic in a grill basket. Grill vegetables until
soft and beginning to char about 10 minutes on a side.. Remove and
pick off most of the charred skin, then place in the food processor
along with the basil chiffonade.

Pulse to a smooth purée. Push through a sieve to a bowl (or to the
saucepan if you are ready to make the soup). Refrigerate until ready
to use.

Make the Bisque:
Ingredients:

puréed roasted tomato mixture
1 cup vegetable stock
1 cup heavy cream
salt and freshly ground pepper
1 tablespoon sherry
croutons to garnish (recipe below)
basil leaves to garnish

Preparation:

Put roasted tomato purée mixture in a saucepan and heat gently at
medium heat. Add the cream and sherry and just heat through. Do not
boil. Divide the bisque between four bowls. Top each with a crouton
and garnish with a fresh basil leaf.

Croutons:
Ingredients:

4 slices of baguette
4 cloves garlic, minced
3 tablespoons olive oil

Preparation:

Mix the olive oil and garlic. Place in a small saucepan and slowly
heat for 5 minutes. Dip the baguette in the garlic oil. Put the bread
on the grill oil side up and quickly toast (about one minute). Turn
and toast for another minute on the oiled side. Remove from the grill.