Don’t let that dainty green shit on top fool you, this Tomato Bisque makes your average canned tomato soup look like a whiny little bitch. Don’t get us wrong, of course you can null and void any and all heat and you’re still left with the best tomato bisque you have ever inserted into your fucking mouth. We won’t judge (much). Some people can’t handle a little heat.
Preheat the oven to 400°F. Grease up the bottom of a cookie sheet with olive oil. Slice the tomatoes longways and put them on the cookie sheet cut side up. Splash with olive oil and sprinkle with 1/4 teaspoon of paprika and 1/4 teaspoon of salt. Throw the tomatoes in the oven and roast for 40 minutes.
Meanwhile, dump the butter, onion, and garlic into a large pot and cook until the onions have an other-worldly transparency. Add chicken broth and bring to a boil.
Reduce to medium heat and throw in the fresh basil leaves and tomato paste. Add the sissy spices: dill and thyme.
Bring on the heat... (unless you're a little bitch, then you can skip this step): Add Sriracha, paprika, crushed red pepper, and cayenne.
After the tomatoes have roasted, dump them and any liquid remaining in the cookie sheet into the soup. Throw in the sugar, honey, barbecue sauce, ketchup, heavy cream, salt, and pepper. Simmer for 20 minutes.
If you haven't given up on life yet, ladle a large portion of the soup into a blender and pulse for chunky or puree until smooth, depending on what you prefer. You can do part of the soup, or all of the soup, it's up to you. Do this with caution since the soup is already extremely hot... just saying.
That's it! Unless you've royally fucked up due to lack of common sense in the kitchen, our KA fire-in-the-hole tomato bisque is finished. Top with shoots, tortilla chips, or grilled cheese wedges.