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Dinner  tonight was dictated by three factors :
# 1 – I had a big craving for soup.
# 2 – I had a lot of slightly over-ripe, soft tomatoes in my fridge.
# 3 – I was too lazy to prepare anything that kept me in the kitchen more than 15 minutes.
This bisque was the perfect solution. It only took a few minutes to chop the veggies, and once they were on the stove simmering away, all that was left to do until it was time to purée the soup after a couple of hours slowly simmering away, was to cut a few slices of white bread, butter them lightly on both sides, top it with some thin slices of gorgonzola and bake them for a few minutes in a 375F oven until the cheese melted and the underside of the bread was lightly toasted, then remove and let cool to room temperature, sprinkle with chili flakes and chopped Italian parsley. Done !
Total prep time for the soup and croûtons – about 15 to 20 minutes.
Total time from start to finish – about 2,5 hours. (The longer you simmer the soup, the more the tomato-taste intensifies ).
Enough soup for today’s dinner and tomorrow’s lunch. Good Stuff 🙂

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Bon Appétit !   Life is Good !
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Click here for Tomato Bisque Recipe  on  ChefsOpinion
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Tomato Bisque with Gorgonzola Croûton

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