Begin by Preheating the oven to 425. Slice your tomatoes in half, chop the onion into large chunks and smash open your 4 cloves of garlic. Then you'll add your tomatoes, onion, garlic, olive oil, salt and pepper to baking sheet. Bake for 15-20 minutes at 425.
Remove from oven, and scrape all the ingredients of the pan ( including all the extra drippings those add depth of flavor you don't want to miss!) into a large pot and place on the stove over low heat.
Next, add half of the stock to the pot, and using an immersion blender blend up all of the tomatoes, garlic and onions. Once you've blended the tomatoes to smooth soup consistency with some small chunks add your pesto and the remainder of your stock.
Bring bisque to a boil, reduce heat and simmer 5-10 minutes. Serve and enjoy!
**A few notes! You can easily make this a vegetarian dish by substituting the chicken broth for a vegetable stock. Also - the pesto I use is the one pictured above. I've tried others and they just don't compare. One of these days I'll make my own again so I can take pics and share the recipe - cause I think it'd be good here as well, but for now, use this! I also like to add extra garlic oil (just from the jar of my minced garlic) for a bit more garlic flavor, but you don't have to. And if you want to add another simple layer of flayer, you can create parmesan crisps by making a mound of parmesan on a baking sheet and baking for just a few minutes, and then allow it to cool and crisp. This goes amazingly well with some fresh homemade bread. And be sure to check out my dairy free bread recipe here that would be wonderful with the soup!
Try it out, see how simple it is and then share it with your friends!
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