Creamy Tomato  Basil Bisque

"Creamy tomato basil bisque is a smooth, rich soup loaded with fresh tomatoes and just the right amount of basil and parmesan."

Renee Nicole's Kitchen

INGREDIENTS

 2 TBSP olive oil 1/2 large onion, 1 cup chopped 4 large cloves garlic, about 2 TBSP chopped 1 TBSP salt 2 tsp pepper 3 lbs roma tomatoes, 8 cups chopped 4 1/2 cups vegetable stock 1 TBSP balsamic vinegar 2 bay leaves 1/2 cup fresh basil - chopped 1 cup cream 3 TBSP cornstarch 1 ounce of parmesan, about 3/4 cups freshly grated

Creamy Tomato  Basil Bisque

Yield

6  SERVINGS

prep time

30 MINUTES

total time

1 HOUR  15 MINUTES

COOK TIME

1 HOUR

1. Score, blanch, and peel the tomatoes. Cut in half, scoop out and discard the seeds. Chop the peeled and seeded tomatoes. Roughly chop onion and garlic.

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2. Heat the pan on the stove over a medium flame. Once hot, add the olive oil and heat an additional minute.

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3. Stir in the onions. Cook 5 minutes, stirring occasionally. When the onions are fragrant and starting to turn a translucent golden color add the garlic and cook 1 minute longer.

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4. Add the salt, pepper, tomatoes, vegetable stock, vinegar, and bay leaves. Stir to combine.

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5. Bring to a boil over high heat. Cover, drop heat to low, and simmer for 30 minutes, stirring occasionally.

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6.  After 30 minutes, remove the bay leaves and puree the soup until smooth, preferably using a stick blender.

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7.  Make a cornstarch slurry by mixing the cornstarch with the cold whipping cream, stirring to dissolve completely. Julienne the basil.

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8.  Add the cornstarch slurry, grated parmesan, and basil into the soup. Stir to combine. Cover and allow to cook on low an additional 15 minutes.

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9. Serve garnished with additional parmesan or a drizzle of cream and a sprig of fresh basil.

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