Tomato Basil Bisque

For many, 2014 started off really cold. Who ever heard of a polar vortex? Chicago being labeled Chiberia? I was fortunate enough to have missed the brutally cold air but the mere thought of it made me retreat to the warmth of my kitchen and make soup — a staple on a normally chilly day but especially welcome during a deep freeze. Being a new year with all those typical New Year resolutions, I wanted to make a hearty yet super healthy soup that would prevent frost bite on a nippy day. Tomato Basil Bisque was my answer! It has incredible health benefits from both the tomatoes (lycopene, vitamins A,  C and K and beta-carotene to name just a few perks) and the fresh basil (Vitamins A and K, iron, and many essential minerals and oils). And by using fat-free half and half instead of full fat heavy cream, I reduce the fat and caloric intake helping to recede the waistline (New Year resolution perhaps?). However, adding the grilled cheese croutons might not help reduce the waistline….oh but indulge yourself!

In a large soup pot begin by sauteing the onions, garlic and fresh basil in 2 tbsp of olive oil. Cook for roughly 10 minutes. Add the white wine and continue cooking on medium heat for 5 minutes, stirring often. Next, add the tomatoes and their juices along with 1 tsp of salt and pepper. Bring to a rapid boil. Turn off heat and, using your hand immersion blender (or a regular blender if you don’t have an immersion one), puree the soup so there is just a slight tomato texture left. With the soup still off the heat, slowly add the cream, stirring to blend well. On a low flame, heat the soup for 10 minutes (do not bring to a boil). Taste and adjust salt and pepper to your liking. Ladle into bowls, garnish with grilled cheese “croutons” and freshly chopped basil and enjoy your healthy bisque by a warm fire!

Garnish each bowl with freshly chopped basil and a few grilled cheese “croutons” . Serve immediately.

Ingredients:

2 tbsp olive oil
½ yellow onion, diced
3 garlic cloves, diced
4 tbsp fresh basil, torn in pieces
½ cup white wine
8 cups canned diced tomatoes, with juices
1 tsp salt
1 tsp black pepper
1 cup heavy cream (or fat-free half and half works great too!)
chopped fresh basil, for garnish
grilled cheese croutons, for garnish

Serves 6-8

* Recipe adapted from Cristina’s of Sun Valley.

Tips for Success

This soup is wonderfully forgiving, but here are a few things I have learned from making it over and over on chilly days. Take your time with the onions and garlic at the start. Letting them cook gently for the full 10 minutes builds a sweet, mellow base that you can really taste in the finished bisque.

• Be careful when blending hot soup. If you use a regular blender, fill it only halfway, remove the center cap of the lid and cover the hole with a folded towel so steam can escape.
• Add the cream off the heat. Stirring it in slowly and warming the soup gently keeps it silky and smooth.
• Taste for balance. Canned tomatoes can be quite acidic. If your soup tastes sharp, a small pinch of sugar rounds it out.

How to Make Grilled Cheese Croutons

These little bites are the best part! Make a grilled cheese sandwich the way you normally would, using your favorite melty cheese and buttered bread, and cook it in a skillet until golden on both sides. Let it sit for a minute, then cut it into small squares with a sharp knife. Float a few on top of each bowl right before serving so they stay crisp.

Ingredient Swaps and Variations

If you prefer to skip the wine, use the same amount of vegetable broth. Fresh summer tomatoes work too, but you will want about 5 pounds, peeled and chopped, and a longer simmer. For a dairy free version, try canned coconut milk in place of the cream. A pinch of red pepper flakes with the garlic adds a gentle warmth.

Make Ahead and Storage

Bisque keeps in a covered container in the refrigerator for up to 4 days. It also freezes for up to 3 months, although cream based soups can separate a little after thawing. A quick whisk while reheating brings it back together. Reheat over low heat, stirring often, and do not let it boil. Store the croutons separately and make them fresh if you can.

Frequently Asked Questions

Can I make it without an immersion blender?

Yes. Blend the soup in batches in a regular blender, then return it to the pot before adding the cream.

How many cans of tomatoes do I need?

Eight cups is about four 28 ounce cans, or a little less. Use the tomatoes and all of their juices.

Mandy

Tomato Basil Bisque

A creamy tomato basil soup made with onion, garlic, white wine and diced tomatoes, topped with grilled cheese croutons and fresh basil.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Soup

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1/2 yellow onion diced
• 3 cloves garlic diced
• 4 tbsp fresh basil torn in pieces
• 1/2 cup white wine
• 8 cups canned diced tomatoes with juices
• 1 tsp salt
• 1 tsp black pepper
• 1 cup heavy cream or fat free half and half
• chopped fresh basil for garnish
• grilled cheese croutons for garnish

Method

 

1. In a large soup pot, saute the onion, garlic and fresh basil in the olive oil for about 10 minutes.
2. Add the white wine and continue cooking over medium heat for 5 minutes, stirring often.
3. Add the tomatoes with their juices, the salt and the pepper. Bring to a rapid boil.
4. Turn off the heat and puree the soup with an immersion blender or a regular blender, leaving just a slight tomato texture.
5. With the soup still off the heat, slowly stir in the cream until well blended.
6. Heat the soup over a low flame for 10 minutes without letting it boil.
7. Taste and adjust the salt and pepper.
8. Ladle into bowls, garnish with chopped fresh basil and a few grilled cheese croutons, and serve immediately.

Notes

Do not let the soup boil once the cream is added.