PORTLAND, Ore. (KOIN) — Chef Bryan Elam of Cannon Beach’s Wayfarer Restaurant & Lounge joined AM Extra Wednesday to demonstrate a simple–yet elevated–version of tomato soup.
Fresh Tomato Bisque
3 Pounds fresh tomato
1\2 Yellow onion roughly chopped
3 Cloves garlic, thin sliced
¼ Cup fresh basil torn
2 TBS Fresh oregano rough chopped
2 TSP Fresh thyme leaves
I TBS Fresh chili pepper minced or 1 tsp chili flake (optional)
1.5 OZ vodka
3 Cups chicken stock
3 TBS olive oil
Salt and pepper to taste
Slice tomatoes 1 inch thick then toss with onions and 1.5 TBS olive oil until lightly coated. Lay slices out on sheet pan and sprinkle it with a pinch of salt. Place in a 300 degree oven for about 40 minutes or until they have shrank by about half. Place garlic and remaining olive oil in a soup pot over medium heat. When garlic begins to brown around the edges, add the chili and continue to cook until garlic is golden brown. Add all of the herbs, remove from heat, and deglaze with vodka. Let this mixture stand for at least 10 minutes so the flavors can marry. Add the tomatoes and chicken stock then simmer on low for about 20 minutes or until the mixture has reduced by about ¼. Let soup cool, then place in a blender and puree until smooth. Place back in the pot and bring back to a simmer, stir in heavy cream and season with salt and pepper to taste. Garnish with fresh basil and serve with your favorite grilled cheese sandwich!