Roasted Tomato Provolone Bisque

Roasted tomatoes simmered with vegetable stock, cream cheese, and herbs turn into a velvety, rich soup that can be served in a bread boule. This hearty soup is best when enjoyed on a cool day.

Ingredients

1 ½ tbsps vegetable oil
1 cup onion, diced
2 cloves garlic smashed
1 tsp rosemary, fresh, chopped
1 tsp thyme, fresh, chopped
Two cans (14.5 oz) fire roasted tomatoes
½ cup vegetable stock
¼ cup heavy cream
2 oz Crystal Farms Wisconsin Original Cream Cheese Box
2 oz Crystal Farms Provolone Cheese
1 ½ tsps kosher salt
¼ tsp ground black pepper
2 tbsps basil, fresh, chopped

Instructions

In a medium saucepan over medium-high heat, combine oil, onion, garlic, rosemary and thyme. Sauté for 10 minutes until onions are translucent.
Add the tomatoes and vegetable stock. Bring to a simmer. Add the cream, cream cheese, shredded Provolone cheese, salt and black pepper. Stir until cheese is melted.
Purée in a blender until smooth. Stir in basil and serve immediately.