Recipe: Tomato Bisque Soup
Creamy Tomato Bisque
It’s not a spicy recipe, but you could certainly make it that way. I would suggest some of Green Bandit’s Basil Serrano (review here) hot sauce to keep with the basil theme. I found this recipe in our local paper and was surprised by how much I enjoyed it – and sitting here watching the snow come down in Chicago, I can think of nothing better then a warm bowl of tomato soup.
* 4 cups crushed canned tomatoes
* 4 cups tomato juice or chicken broth
* 14 fresh basil leaves, plus more for garnish
* 1 cup heavy cream
* 1/2 cup (1 stick) butter
* Salt and freshly ground black pepper
* Oregano, to garnish (optional)
In a large pot, simmer the tomatoes with the juice or broth for 30 minutes. Add the basil, then blend the mixture in batches. Return to the pot. Add the cream and butter, and heat through, taking care not to boil). Season with salt and pepper to taste. Garnish with chopped fresh basil or oregano if desired.
Makes 5 to 6 servings.
Suggestions: I used tomato juice when I made it and at first pass it was a little too tangy – so I added more heavy cream and it came out just fine. Going to try a 50/50 split of tomato juice & chicken broth next time. Don’t skip the basil unless you can’t stand basil – it’s critical to the final flavor. I love basil, so next time I’m going to add even more.