Roasted Tomato Bisque

1 large can whole tomatoes or about 2 lbs plum tomatoes

2 tbsp. butter

3 strips of bacon, diced

1/2 cooking onion, finely diced

½ carrot, finely diced

1 rib celery rib, finely  diced

1 clove garlic, minced

3 sprigs fresh flat-leaf parsley

3 sprigs fresh thyme

1/4 tsp. cayenne pepper

splash of brandy (or white wine)

Kosher salt and freshly ground black pepper

2 ½  cups Stock, or Water, as needed

1/2 cup 35% cream

1. If using fresh tomatoes begin here (if using canned begin at step 5): heat oven to 425 degrees F
2. Core and halve tomatoes (if using fresh)
3. Toss with olive oil, salt and pepper
4. Roast on a baking sheet for 25 minutes or until skins are slightly blackened; cool and slip off skins
5. Meanwhile, heat a soup pot over medium heat. Add butter & fry bacon until browned but not too crispy. 
6. Add onion and sweat for a couple of minutes until soft, but not browned. Follow with celery and carrot
7. Add garlic and cook 30 seconds
8. Add tomatoes (canned or roasted). Allow to cook until reduced and thickened. 
9. Add herbs and spices, followed by wine or brandy. Boil for a few minutes. 
10. Add water, as needed; simmer for 15 minutes
11. Stir occasionally, breaking up tomatoes
12. Finish by stirring in 35% cream and salt and pepper to taste