I chose a Tillamook Smoked Black Peppercorn White Cheddar, Boursin Garlic and Herb Gournay-style cheese, and a merlot-soaked hard cheese. Not the best first pairing ever, but hey, it’s cheese and it’s going to be good regardless. I paired them with a store bought fig jam, which is my new favorite thing, butter toffee peanuts from the store, and a lavender honey my mom’s friend cultivates in the summer. The strawberries added another layer of sweetness to lighten up the cheese – especially the Boursin.
Tomato Basil Bisque
1 large can stewed, fire-roasted tomatoes (I find these provide a nice smoky flavor)
1 can tomato sauce
1/4 cup to 1/2 cup heavy whipping cream, depending on how creamy you like your soup
2 teaspoons dried basil
1 teaspoon oregano
1/2 of a medium yellow onion, diced
1 clove of garlic, smashed
salt and pepper, to taste
Optional: flour and oil mixed together to form a paste (called a slack roux) to thicken the soup if the consistency is too thin for your taste.