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.



  • 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.