Recipes

It's Cold Out: Make Brett Chiavari's Charred Onion and Roasted Tomato Bisque

When you walked out of the house this morning, you might have felt a strange sensation of shivers and goose bumps. That, fellow Floridians, is not some strange illness. You're simply cold.

The good news? This freeze will only last for a day or so. Break out the only sweater you own and warm up with a steaming bowl of soup.

BC Cafe's Brett Chiavari shared his recipe for charred onion and roasted tomato bisque. It's surprisingly easy to make and, paired with a grilled cheese sandwich, it's the ultimate comfort food for a cold night.

See also: Marc Falsetto Continues His Himmarshee Takeover With Tacocraft

Chiavari serves this soup once a month at his Davie cafe during grilled cheese night, which happens to be this Saturday, February 21.

From 5 to 10 p.m., enjoy your choice of four different grilled cheese sammies are featured like the short rib, onion ring, scallion and cheddar grilled cheese; crab cake, pepperjack, avocado and chipotle mayo grilled cheese; and pork belly, tomato jam and cheddar grilled cheese, a take on the classic grilled cheese with bacon and tomato. Plus, of course, a bowl of delicious tomato bisque.

Charred Onion and Roasted Tomato Bisque

8 Large tomatoes

3 Vidalia onions

2 stalks of celery

1 small carrot

1 cup chicken stock (sub vegetable stock for vegetarian)

1 Tbsp fennel seeds

1/4 cup sherry wine vinegar

2 Tbsp butter

1/2 cup cream

Salt and pepper to taste

  • Cut tomatoes in halves and roast for 1 hour at 325 degrees.
  • After an hour, pull tomatoes out of oven and cool.
  • Peel skins off tomatoes when cool, save remaining juices.
  • Place onions in oven on broil whole, do not peel. Rotate every few minutes for even char.
  • After onions are black and completely charred, remove from oven and let cool.
  • Once cool, peel onions and reserve onion juices, charred bits in juices are ok.
  • Toast fennel seeds in a small stock pot. Then, add butter, celery, and carrots to the fennel and cook until they start to sweat and caramelize.
  • Add roasted tomatoes and charred onions.
  • Deglaze wtih sherry wine and reduce liquid by 1/4.
  • Add chicken stock and cook for 45 minutes.
  • In a blender, add tomato and onion liquid you reserved as well as all the contents of the pot and blend until smooth.
  • Return to stock pot, add cream, and cook for 10 minutes.
  • Add salt and pepper to taste, and serve.

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Laine Doss is the food and spirits editor for Miami New Times, covering the restaurant and bar scene in South Florida. She has been featured on Cooking Channel’s Eat Street and Food Network’s Great Food Truck Race. Doss won an Alternative Weekly award for her feature on what it’s like to wait tables. In a previous life, she appeared off-Broadway and shook many a cocktail as a bartender at venues in South Florida and New York City. When she’s not writing, you can find Doss running some marathon then celebrating at the nearest watering hole.
Contact: Laine Doss