Tomato Basil Bisque Soup

By
Lisa Basini
-
437

Makes 8 cups

HERE IS WHAT YOU NEED :

  • 2 – stalks celery finely chopped
  • 1 – small finely chopped onion
  • 2 – cloves fresh garlic, finely chopped
  • 2 – tablespoons olive oil
  • 2 – (28 oz.) cans crushed tomatoes
  • 1 – (14.5 oz.) can chicken broth
  • 1/2 cup – fresh basil leaves, chopped
  • 1 cup heavy cream
  • 1 teaspoon sugar
  • salt and pepper to taste

 

HERE IS HOW YOU DO IT :

In a large stock pot (or Dutch oven) add celery, onion and olive oil.

Sauté over medium heat, until fragrant and tender. Add in garlic, sauté for 1 minute then add crushed tomatoes, broth and half the chopped basil; bring to a boil, stirring occasionally. Cover pot; reduce heat to low temperature; simmer for 60 minutes, stirring occasionally.

In a small bowl, whisk together heavy cream with ½ cup of hot soup. Slowly pour the cream mixture into the soup in a slow steady stream, stirring constantly. Add salt and pepper to taste and serve!

Cool any remaining soup to room temperature, then place in fridge uncovered for several hours until it reaches refrigerator temperature and then cover. Store in fridge for 5 days or freeze for up to two months.

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