Tomato Bisque

This is a recipe I've posted BEFORE, but I wanted to make sure it wasn't forgotten! This is a fabulous recipe that is definitely one of my all time FAVORITES. It really is amazing and, of course, super EASY.

Tomato Bisque
3 (32-ounce) cans diced tomatoes (or stewed) and liquid
1 large sweet yellow onion, cut into chunks
3 to 4 good-sized cloves garlic, crushed 
1 to 2 packages fresh basil (or a couple handfuls)
Salt and pepper, to taste
Extra virgin olive oil
1 pint whipping cream

Combine the first 5 ingredients and pour into a 9 x 13-inch baking pan. Drizzle the olive oil over top, lengthwise, side to side . . . basically a good drizzle. Cover with foil and bake at 350 degrees for 2–3 hours (I think 3 hours is best!). After baking blend with an immersion blender or in batches in a blender until smooth. Pour into a soup pot on the stove and keep warm. Slowly stir in the whipping cream until heated through and serve. Serves around 8 people.

TIP: Serve with some sort of crostini. I like slicing a baguette, brushing it with garlic butter, and then toasting in the broiler with some fresh Parmesan cheese grated over top!

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