One of my favorite parts of this season, is to sit by the fire, curled up with a great book and enjoying a warm bowl of soup. Soup is the perfect meal, it reminds you of great moments of the past, fills you up and gives you little to no guilt.
Soups if made correctly are healthy, and also very easy to make, and if you make a lot you are able to freeze it and reheat for an even easier meal on another day.
When I think of the perfect bowl of soup, this Tomato Bisque is truly one of my favorites. It can be made with a little more decadence with cream or can be made slightly more healthful by omitting the cream. It’s warming to the soul and also very filling. I make this recipe and sometimes double it, as it keeps very well in the freezer. I hope you enjoy this recipe and make sure to let me know what you thought of it! Post your bowl of soup on Instagram and make sure to tag me and the magazine!
Ingredients:
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 large yellow onion, sliced
- 2 (28 oz) cans San Marzano peeled tomatoes
- 1 cup chicken stock (or vegetable stock)
- 1 tablespoon sugar
- 1/4 cup heavy cream
- 8 large fresh basil leaves, roughly chopped
- 1/4 teaspoon dried oregano
- 1/2 teaspoon of red pepper flakes
- kosher salt and freshly ground black pepper, to taste
Instructions
Step 1 – In a large Dutch oven pot sauté garlic for 30 seconds with EVOO. Then add onion and sauté until translucent (roughly 7 min), stirring frequently to avoid burning.
Step 2 – Stir in tomatoes, chicken or vegetable stock and sugar. Bring to a simmer and cook for around 10-15 minutes. Soup should begin to thicken.
Step 3 – Add in cream, spices and salt & pepper to taste.
Step 4 – Purée soup with an immersion blender until smooth, no large chunks of tomatoes. (You can also transfer to a blender if you don’t have an immersion blender).
Step 5 – Serve topped with croutons or with a side of grilled cheese. I opted to top mine with a drizzle of EVOO and some basil and made a yummy gourmet grilled cheese! 