Roast Tomato Bisque with Fennel Seed

Ingredients

• 2 and 1/2 pounds Roma tomatoes
• Olive oil
• 1 Teaspoon Italian Seasoning
• 2 Teaspoons Kosher salt (divided)
• 1 medium yellow onion, thinly sliced
• 1 shallot, thinly sliced
• 4 large garlic cloves, thinly sliced
• 1/3 Cup Dry white wine
• 2 cups chicken stock
• 1/2 Teaspoon fennel seed
• 1/2 Teaspoon Coriander Seeds
• 1 Teaspoon Sherry Vinegar
• 1/4 Cup Heavy Cream (or half and half)

Instructions

1. Heat oven to 325 degrees F.
2. Core tomatoes and cut in half length-wise.
3. Arrange tomato halves on a baking sheet lined with parchment paper and toss with Italian seasoning, 1 Teaspoon of the salt and enough olive oil to coat.
4. Roast tomatoes, cut side up for 1 hour.
5. Using a mortar and pestle, grind the fennel and coriander seeds until they are mostly broken up, but not powdered. (You can also place seeds in plastic baggie and use a rolling pin to break them up. )
6. When the tomatoes are done, remove from oven and set aside
7. Coat the bottom of a large dutch oven or pot with olive oil
8. Saute onions with a big pinch of salt, the ground fennel and coriander until onions are translucent- about 10 minutes
9. Add shallot and garlic and saute two more minutes.
10. Add the wine to deglaze the pot and reduce by half- about 3 minutes
11. Add the roasted tomatoes and chicken stock and simmer 20 minutes
12. Allow to cool slightly and puree soup to desired consistency. (I like it to still have some texture)
13. Pour soup back into a clean pot.
14. Stir in the sherry vinegar and cream.
15. Reheat if necessary.