Tomato Bisque

Ingredients

  • Olive oil
  • 1 Yellow onion diced
  • Garlic minced
  • 28oz can tomato puree
  • 6oz can tomato paste
  • 4 cups Chicken stock
  • Heavy Cream
  • Pinch Cayenne
  • Pinch Red pepper flakes (optional)
  • Dried or fresh basil
  • Pinch Sugar
  • Salt and Pepper to taste

Steps

  1. Heat large pot over medium heat and cover bottom in olive oil. Add onion, cayenne, red pepper flakes, and basil (if using dried basil) and cook until onions are soft and translucent.
  2. Add garlic and cook for an additional 30 seconds.
  3. Add chicken stock and crushed tomatoes and bring to a boil.
  4. Reduce to a simmer and cook for 30-40 minutes, or until hot all the way through.
  5. Add salt, pepper, and sugar. If you are using fresh basil add it here. Blend until smooth.
  6. Pour in heavy cream, enough to change the color of the soup to a more orangey color.

Notes!

This recipe is very easy to double up on, just double the amount of chicken stock and tomato puree and adjust your seasonings as needed for full flavor.

The sugar is just to cut through the acidity of the tomato, but I frequently forget it and its fine honestly.

For blending an immersion blender is my favorite tool, its much easier and more convenient (and less messy) than trying to pour hot soup in a regular blender, and no need to do it in multiple batches even if you made a LOT of soup

My favorite way to eat this is with a fancy grilled cheese!