Tomato bisque with roasted tomatoes and potato

Preheat the oven to 400 degrees.

Cut the vine-ripe tomatoes into large chunks or wedges; slice half a red onion into thick half-moons; add garlic and fresh basil.

Dress with extra virgin olive oil, a touch of balsamic and a good pinch of salt, and roast 30 to 40 minutes until very caramelized.

In a stock pot, gently saute a halved yellow onion, two stalks of celery and a couple of peeled carrots, roughly chopped, in olive oil, just to soften and build flavour, not to colour.

Peel and chop one potato; it turns a thin soup velvety without feeling heavy.

Add a can of San Marzano plum tomatoes, water with a couple of bouillon cubes (or stock), the potato, a pinch of Italian seasoning and a fresh herb sprig.

Simmer gently about 30 to 40 minutes, until the vegetables and potato are tender.

Add the roasted tomatoes, onion and garlic; take the pot off the heat and blend with an immersion blender (off the heat, since it splatters); a high-power blender gives a fully smooth result.

Back on the heat, add a little heavy cream and simmer gently about 10 minutes.

Taste and season with salt and pepper now, while it simmers, so the seasoning blends in.

Serve with basil, a drizzle of cream, parmesan and black pepper, and sourdough on the side.