This Tomato Basil Bisque Soup Recipe is the perfect way to start soup month. Yes, January is soup month. Unlike pie and donuts, soup gets a whole month instead of just one day. In all fairness, there are so many soups that we really needs a whole month just to scratch the surface of soup recipes. Bisque, chowder, bouillabaisse, stock, consomme, and the flavor combinations are infinite. Soup is really just another word for possibility, and that is a great word for the beginning of a new year. So, let’s eat Soup!!!
Soup is Comfort and Ease!!
After the Holidays, I’m way past the point where I can handle rich food. I don’t have any special New Years diet plan, but I know I can’t eat likes it’s Christmas any more. Tomato Basil Bisque is one of my favorite quick soups, and it hits all the right notes after a long, busy holiday season filled with labor intensive and extremely rich food. It takes about a half an hour to make which makes it a great weeknight meal.
I don’t have a diet plan, but one New Year’s resolution is to eat at home more. Soup is a big part of that plan this winter, because soup is never a one night affair. I will make a large pot of soup and we will have it that night and then a few times for lunch throughout the week. Some soups take a while to simmer and develop flavor, but 90% of making this soup is using the blender for about two minutes, and then let it is simmer for twenty minutes or roughly the amount of time that lapses between telling your family dinner is ready and when they actually come to the table. So this is really great for a busy night, and making it will pay dividends when it is time to for lunch the next day.
By the time the table is set, this beautiful full flavored tomato bisque will be ready to serve. It has all the great tomato-basil taste mellowed only slightly by a touch of rich cream. Enjoy with a simple grilled cheese, or just some crackers on the side.
“Only the pure of heart can make a good soup.” – Ludwig van Beethoven
Tomato Basil Bisque Soup Recipe
- 1 23 oz Can Crushed Tomato
- 1 Bundle Fresh Basil
- 1 Small Yellow onion
- 2 Cloves garlic
- 1 Quarts Chicken Stock or Broth
- 1/4 Cup Cream
- 2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Butter
- 1 Tbsp Salt
- 1 Tsp Black Pepper
- Heat your soup pot on medium. Roughly chop the yellow onion and garlic.
- Add butter and olive oil to the soup pot. Then add the chopped onion. Stir the onion around to get it fully coated with the olive oil and butter. Add the salt and pepper and continue to saute until the onion is translucent. Add the garlic for just a few moments before turning off your heat. You want the onion fully cooked, and the garlic just warm enough to help release the flavor. If you cook the garlic too long, it could burn and turn bitter.
- Transfer your onion and garlic to the blender. Add a full bundle of washed basil leaves and your can of tomatoes. Add just a cup or so of your broth as well so that the basil and tomatoes will move easily while blending. Blend until the mixture is very smooth.
- Pour the contents of the blender into the soup pot, then add the remainder of the chicken stock. Stir in the stock so that it thins down the soup.
- Bring the soup to a simmer and let cook for 20 minutes. Add the cream towards the end and bring the soup back to a simmer for 5 minutes.
- Serve on its own or with a grilled cheese sandwich.