Tomato Bisque

Tomato Bisque

from themodernproper.com
55 min
6 servings

We’re crazy about this rich and creamy tomato bisque. Dip your grilled cheese sandwich into a bowl of this and you’ll never open another can of Campbell’s again!

Ingredients

  • 4 tablespoons unsalted butter
  • 2 large carrots, diced
  • 1 large yellow onion, diced
  • 2 (28-ounce) cans whole peeled tomatoes
  • 2 bay leaves
  • ⅓ cup extra-virgin olive oil
  • 2 teaspoons sea salt
  • ½ teaspoon freshly cracked black pepper
  • 2 cups chicken or vegetable stock
  • 5 to 6 fresh basil leaves, plus more for garnish
  • 1 cup heavy cream, plus more for garnish
  • Crushed chili flakes (optional)

Directions

  1. 1

    In a large pot, melt the butter over medium heat

  2. 2

    Add the carrots and onions; cook stirring until onions are translucent, about 5 minutes

  3. 3

    Stir in tomatoes, bay leaves, olive oil, salt, pepper, and chicken stock.Bring the soup to a boil, then reduce the heat to a simmer and cook until the carrots are tender, about 30 minutes

  4. 4

    Remove from heat

  5. 5

    Remove the bay leaves from the soup and add the basil

  6. 6

    Use an immersion blender to blend the soup until smooth

  7. 7

    (Alternatively, transfer the soup to the base of a blender, let cool briefly, blend until smooth.)Return the soup to the pot and pour in the cream

  8. 8

    Stir until fully incorporated.Garnish with basil and a drizzle of cream and crushed red pepper flakes, if using.