May 03, 2012

tomato basil bisque

this is from my sister in law holly!
i am not sure where she got it but it is the bomb.
best tomato soup i've had.

i love eating it with a pepper jack grilled cheese.
it just makes me happy and warm inside.
this recipe makes a good amount so invite some friends over!

use butter or olive oil for saute'
1 large sweet onion, diced
2 stalks celery
2 carrots
3 tbsp butter
3 tbsp flour
1 tbsp fresh basil or 1 tsp dried
1 tbsp minced garlic
2 15 oz cans tomato sauce
2 14 oz cans chicken stock
1 tbsp sugar, or to taste
2 14.5 oz cans diced tomatos, chopped
2-3 cups heavy whipping cream
1 bay leaf
salt & pepper to taste

saute' onion, celery, & carrots in butter/olive oil. add garlic & basil, cook till basil is aromatic, just a few minutes. add salt & pepper to vegetables as they saute'.
transfer to stockpot and ass tomato sauce, chicken stock and sugar. cook for about 20 mins on medium heat, stirring often.
make a roux with the butter and flour and add to soup.
puree all the soup in blender till smooth, return to stock pot, add diced tomatoes and heavy whipping cream, bay leaf and more salt and pepper to taste.
simmer on low for about an hour. remove bay leaf before serving.

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