Tomato Bisque
Creamy tomato bisque from canned whole tomatoes, onion, carrot, celery and dried basil, blended smooth with a little heavy cream and topped with sourdough croutons. Serves 6.
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Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion diced small
- 1 large carrot diced small, peeled if you like
- 1 large rib celery diced small
- 2 cloves garlic smashed and peeled
- 28 ounce can whole tomatoes with the juice
- 1 cup water
- 1 teaspoon kosher salt plus more to taste
- 1/8 teaspoon black pepper freshly ground
- 1 pinch crushed red pepper
- 1 teaspoon dried basil
- 1/4 cup heavy cream
- 5 ounces sourdough bread crust removed, cut into 1-inch cubes, for croutons
- 2 tablespoons olive oil for the croutons
Instructions
- Heat the butter and olive oil in a large saucepan over medium heat until sizzling. Add the onion, carrot, celery and garlic and cook, stirring, until the onion is translucent, about 5 minutes.
- Add the tomatoes with their juice, the water, salt, pepper, crushed red pepper and basil. Stir, bring to a boil, then reduce the heat and simmer 15 minutes.
- Meanwhile, heat the oven to 400°F. Toss the bread cubes with the olive oil, spread them in a single layer on a baking sheet and season with salt. Bake 15 to 20 minutes, until golden and crisp.
- Take the soup off the heat and stir in the cream. Blend it in the pan with an immersion blender, or in batches in a blender with a towel held over the top instead of the lid.
- Return the soup to the pan, season with salt and pepper, and reheat to a simmer if needed. Serve hot, topped with the croutons.
Notes
Refrigerate within 2 hours in smaller containers; eat within 3 to 4 days or freeze up to 3 months. Reheat soup to a rolling boil. Keep the croutons separate.
Nutrition
Serving: 1servingCalories: 214kcalCarbohydrates: 21.5gProtein: 3.9gFat: 13.2gSodium: 664mgFiber: 2.8gSugar: 6g