Roasted Tomato and Red Pepper Bisque with Burrata and Garlic Tostada

Instructions

1. pan fried sage
2. melted butter
3. garlic powder
4. french bread
5. burrata
6. Preheat the oven to 400 degrees F. Arrange the tomatoes, garlic and red peppers on a sheet pan, cut sides up, in a single layer and drizzle with olive oil. Sprinkle the, salt, pepper and fresh basil over the tomatoes. Roast for 25 to 30 minutes until the vegetables begin to caramelize. Put it down to low.
7. While the veggies are roasting add olive oil to a pot while on medium-high. Cook the onions and garlic until translucent and they begin to caramelize.
8. When the veggies are done roasting, add them to the pot with 1/ 2 cup of water and season with tumeric, oregano, S&P.
9. Mix in the can of fire roasted tomatoes. Let it simmer on low for 10 min
10. With an immersion blender, blend the soup until almost smooth then strain it through a colander. Put it back in the pot and add the coconut milk and smoked paprika. Let it simmer until you’re ready to serve it.
11. To make the tostada; Slice the bread in half and spread with melted butter and garlic powder. Heat a small skillet (nonstick, ideally) over medium. Add a small amount of butter to the pan and place the bread on the skillet. When underside is golden brown, about 4 minutes, turn bread and add another tbsp of butter to the skillet. Press down on bread to encourage even browning. Remove when toasted on both sides.
12. To serve, spoon the soup into bowls, swirl in coconut milk and add half of the burrata to the middle. Sprinkle with pepper.
13. Enjoy!