Creamy Homemade Tomato Basil Bisque Soup Recipe
Of course when the word ‘bisque’ is in the title that will mean it contains cream. However, this soup has so many flavors, that the calorie-conscious among us may leave this on the side, as it will still be as delicious without. This soup is smooth, silky and extremely flavorful and I give the option here of garnishing with fresh basil leaves or toasted sourdough croutons for those of you who love bread.
1 large sweet onion (Maui, Vidalia), diced
3 large cloves fresh garlic, crushed
2 tsp. kosher salt
1 tbsp. dried sweet basil
1 tsp. ground black pepper
6 24 oz. cans tomato sauce + 1 large can
1 container of chicken stock
30 - 40 fresh basil leaves, chopped
1 ½ cups heavy cream
2 cups sourdough bread, diced (optional)
Preheat the oven to 375 degrees F.
1. Toss the sourdough bread cubes if using in a little olive oil and sprinkle with salt and pepper. Spread them evenly on a cookie sheet and bake for approximately 7 -10 minutes until golden. Set aside.
2. Coat the bottom of a heavy pot or Dutch oven with olive oil and over a medium to low heat cook the onion, garlic along with the salt, pepper, dried sweet basil and crushed chile flakes, until the onions are soft. Add the cans of tomato sauce and chicken stock. Bring to a soft boil, add the basil leaves, saving a few for garnish and simmer for 35 – 40 minutes. Turn off the heat and stir in the heavy cream.
3. Working in small batches, puree the liquid until smooth, transferring to another container until finished. Adjust the seasoning with kosher salt if needed. Serve as a starter before a main meal or with a salad for lunch or dinner.
Please use extreme caution when blending hot liquids. It is always a good rule of thumb to let the liquids cool off a little before doing this as they expand when a cover is on the blender. Remove the little plastic cap from the cover and with a thick towel, place this over the opening instead.
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