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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Tomato Basil Bisque Soup Recipe

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This recipe for Tomato Basil Bisque Soup is from Emily's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons olive oil
4 garlic cloves, minced
1 large yellow onion, diced
2 28 ounce cans peeled tomatoes, or 2 quarts home canned
1 cup vegetable or chicken stock
2 tablespoons sugar
¼ cup half and half
8-10 large fresh basil leaves, roughly chopped
¼ -½ teaspoon dried oregano
Salt and pepper to taste
Directions:
Directions:
In a heavy bottomed pot, heat olive oil over medium-high heat. Add garlic and sauté until fragrant (approximately 30 seconds). Add in onion and cook, stirring as needed until translucent, about 8-10 minutes.
Add tomatoes, including juice, stock, and sugar. Bring to a low simmer and then cook uncovered until thickened, about 15 minutes.
Add half and half, basil, oregano, and salt and pepper.
Blend soup to desired texture using an immersion blender, or transfer to a food processor or blender and puree.
Personal Notes:
Personal Notes:
This soup is fast and easy and perfect with grilled cheese on a cold night! It is a great way to use home canned tomatoes, or to use readily available pantry items. It freezes well, so make a big batch and freeze in smaller container for easy lunches during the week or a low-energy supper.

 

 

 

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