Tomato Bisque

Tomato Bisque

from pinchandswirl.com
30 min
6 servings

You can make this delicious, creamy Tomato Bisque topped with crispy croutons in less than half an hour with this easy recipe!

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 medium onion (diced small)
  • 1 large carrot (diced small and peeled if desired)
  • 1 large rib celery (diced small)
  • 2 cloves garlic (smashed and peeled)
  • 28 ounce can whole tomatoes (with juice)
  • 1 cup water
  • 1 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • pinch crushed red pepper
  • 1 teaspoon dried basil
  • 1/4 cup heavy cream
  • 5 ounces sourdough bread (crust removed and cut into 1-inch cubes)
  • 2 tablespoons olive oil
  • kosher salt (to taste)

Directions

  1. 1

    Heat butter and olive oil in a large saucepan over medium heat until sizzling. Add onion, carrot, celery and garlic; cook and stir until onion is translucent, about 5 minutes. Add tomatoes, water, salt, pepper, crushed red pepper and basil. Stir and bring to boil; reduce heat and simmer 15 minutes.

  2. 2

    To finish the soup, remove from heat and stir in cream; blend in the pan with an immersion blender or blend in batches in a traditional blender. (Important note: Blending hot liquids in a traditional blender will blow the lid off which will make a mess and could burn you. Instead, use a towel to cover the top of of the pitcher while blending instead of the lid. )

  3. 3

    Return blended soup to pan and season to taste with salt and pepper; reheat to simmer if needed.

  4. 4

    Meanwhile make the croutons: Preheat oven to 400˚F. Add bread cubes to a medium bowl and drizzle with olive oil; toss to coat. Spread cubes in a single layer on a baking sheet and season to taste with kosher salt. Bake 15 to 20 minutes until golden and crisp. Remove from oven and set aside.

  5. 5

    Serve soup hot topped with croutons.