Roasted Tomato Rice Bisque
2 T. butter
1 T. Olive Oil
1 onion chopped
2 t. dried oregano
2/3 c. rice
32 oz. canned chopped tomatoes (or a cookie sheet full of roasted tomatoes)
4 c. chicken broth
2 c. milk, or half and half, or cream
Melt butter in a saucepan with oil. Add onion and stir until transparent. Add oregano, rice and, 1 t. each salt and pepper. Stir until the rice is coated in the butter and the oregano is fragrant.
Add tomatoes (I usually puree the canned tomatoes a bit. If you're using the roasted tomatoes place them in a blender or food processor with a little stock and buzz them up a bit. I like a little chunk, but my family doesn't like big chunks. ) and chicken stock. Bring to a boil and let it bubble slowly for 20 mins. or until the rice is tender. If the rice has soaked up too much juice add a little more chicken stock if you want. Stir in milk or cream and add more salt and pepper if necessary. Sometimes I add more milk, just depending on how creamy I'm feeling:) Serve with a great crusty bread or grilled cheese. Serve with Parmesan Cheese.
On a large silver cookie sheet place a single layer of tomato chunks or cherry tomatoes. Drizzle with a little Olive Oil and sprinkle of salt and pepper. Place in a 425'F oven and roast until the tomatoes are a little browned on the edges. Probably around 20- 25 mins. Make sure you get every bit off the pan. It's full of flavor. You can add this to the soup, or make a pasta sauce out of it.