Roasted tomato bisque with potato, and garlic parmesan crostini

Preheat the oven to 425F.

Roughly chop the tomatoes into a small roasting pan (a big baking sheet would let the edges and caramelized sugars burn; the small pan collects the juices).

Add olive oil, a good pinch of salt and a little balsamic vinegar; stir and roast at 425F about 20 minutes.

In a large stock pot saute chopped onion, garlic and celery in a little olive oil and butter with a pinch of salt until cooked down and translucent, without much colour; do not burn the garlic or it turns bitter.

Peel and dice the potato and add it to the pot.

Add chicken stock, a little bunch of thyme and Italian seasoning; cook until the potato is tender, no more than about 15 to 20 minutes.

Add the roasted tomatoes with all their juices and simmer together about 10 minutes.

Drizzle baguette slices with olive oil on both sides and bake until lightly golden.

Blend the soup until smooth (leave some unblended for a chunky bisque) and return it to the pot.

Add a splash of heavy cream and a little basil and keep at a simmer.

Rub the hot toasts with a piece of garlic, set them close together, sprinkle with parmigiano and return to the oven until golden brown.

Serve the bisque topped with the crostini, hot pepper flake and black pepper.