Roasted tomatillo garlic goat cheese bisque

Ok, I had a hankering for a creamy, garlicky tomato soup today so I roasted up a panful of ‘em with tomatillos, garlic, thyme, onions, a few peppers (Jalapeño and serrano), a carrot, a shallot and a bit of goat cheese, coated everything with a decent olive oil, and blended it with a little bit of half-and-half and a couple cups of some frozen veggie stock cubes (not fresh, voiceovers are hard) I made from about a month of vegetable scraps and some dried peppers. Super delicious way to cut down on food waste and fulfill a craving.

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Step 1

Chop all yer veggies, throw em in a roasting pan, add plenty of fresh thyme, add goat cheese and season with salt and lemon pepper and coat with your olive oil. Put it in an oven that’s been preheated to 400°, and roast for about 25 minutes, maybe 30?

Step 2

You will also want to individually wrap your garlic heads in tinfoil once they’ve been seasoned with salt and whatever chili you’ve chosen and a little bit of olive oil and thyme.

Step 3

Once your vegetables are all toasty and bubbly delicious looking, pull them and the garlic out and if you need to transfer to a larger pan, do it. I did.

Step 4

Next add in your 2 cups of veggie broth, I used frozen cubes of the last batch I made from boiling down about a month and a half of frozen veggie scraps and some dried peppers.

Step 5

After that, add in your choice of cream, basil, and your three heads of garlic cloves. You’re pretty much done here, I garnished my bowl with flake salt, chives from my garden, a few individual smooshy garlic cloves, smoked pepper, and a little sprig of basil to be cute. It was really good

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