Roasted Tomato Mascarpone Bisque

Ingredients

• 5 lbs Roma tomatoes, halved
• 2 large yellow onions, peeled and quartered
• 1 whole head of garlic, top quarter-inch sliced off
• 1/2 cup extra virgin olive oil
• 1 tbsp kosher salt
• 1 tsp coarse black pepper
• 32 oz (1 quart) chicken or vegetable broth
• 1 cup fresh basil leaves, loosely packed
• 8 oz mascarpone cheese
• 1/2 cup grated parmesan cheese
• 1 tbsp all-purpose flour
• 1–2 tsp Salted Perfection "Tuscan Red Blend Garnishing Salt", for finishing

Instructions

1. Preheat your oven to 400°F. Place the halved tomatoes, quartered onions, and the whole garlic head on a large baking sheet. Drizzle generously with the extra virgin olive oil, then season with the kosher salt and black pepper. Toss everything to coat and roast for 45 minutes until the tomatoes are blistered and collapsing.
2. While the vegetables roast, let us make our cheese garnish. In a small bowl, toss the grated parmesan cheese with the all-purpose flour. This flour acts as a crucial binder so the cheese crisps up beautifully instead of melting into a greasy puddle. Spoon small mounds onto a parchment-lined baking sheet and bake for about 6 minutes until golden. Let them cool completely so they shatter when you bite them.
3. Once the vegetables are deeply roasted, carefully squeeze the sweet, soft garlic cloves out of their papery skins. Transfer the garlic, tomatoes, onions, and every drop of those beautiful roasting juices into a large, heavy-bottomed pot. Pour in the broth and bring the mixture to a gentle simmer over medium heat for 10 minutes to let the flavors get to know each other.
4. Remove the pot entirely from the heat. Toss in the fresh basil leaves. Using an immersion blender, carefully puree the soup until it is completely smooth and luxurious. While the soup is still hot but no longer boiling, gently whisk in the mascarpone cheese until it melts into a rich, creamy texture.
5. Ladle the warm bisque into shallow bowls. Rest a crisp parmesan frico on the edge of each bowl. Finally, sprinkle the Tuscan Red Blend Garnishing Salt directly over the surface of the soup. The steam will immediately catch those delicate aromas of red wine reduction, sweet orange, and lavender right as you take your first bite. DUNZO!