Tomato basil bisque

IMG_7190

Ever since I came back from a girls’ trip to New Orleans a couple weeks ago, I have been on a major veggie kick.  The first week I got back, I ate a salad every day.  I don’t even like salads. But the decadence we indulged in during our trip made me crave raw and fresh fruits and vegetables so much, that all I wanted was huge bowls of uncooked veggies. I went through one whole pack of spinach and one whole pack of romaine lettuce all by myself that week. Eventually, though, I did graduate to other veggie-based meals. My coconut carrot soup has been in the queue again, I made these fantastic zucchini boat enchiladas, and I’ve been putting ridiculous amounts of greens in my morning smoothies.

Then, one day, my mother-in-law gave us a whole sackful of on-the-vine tomatoes she’d bought for 50 cents at Sprout’s (that woman should be a professional deal-finder), and I was inspired: We had taken her to Le Madeleine for Mother’s Day that day, and having been reminded of my own mother’s love for Le Madeleine’s tomato basil soup, I decided to make it myself.

I never would have imagined that something as humble as a tomato basil soup would be the thing that would make Mr. Little Fish close his eyes in delight  and mumble little happy food noises to himself, but it was. He liked it so much he bragged about it to our guy friends and requested it again within a week!  And I have to admit, it’s pretty damn good. The best part is, it’s also pretty damn easy, particularly if you have an immersion blender. Although most bisque recipes I found called for quite large amounts of the heavy cream and butter, I lightened it up some without sacrificing the flavor (but don’t be afraid of the fat!). It’s neither paleo nor dairy free, but you could easily omit the cream completely for a gazpacho-like soup or you could substitute coconut milk, although that would change the flavor a bit.   And with tomato season either already here or about to start wherever you’re from, it’s perfectly timed!

Tomato Basil Bisque
Serves 5-6, depending on appetite

IMG_7171Ingredients:

5 tomatoes, diced large
4 cups tomato juice (look for ones with just tomatoes and water)
2 cloves garlic, minced
1 shallot, diced small
4 tbsp butter (1/4 cup), 1/2 tbsp divided separately
1/2 cup heavy whipping cream
1/2 tsp garlic powder
1 cup basil, to taste
Kosher salt and ground pepper

Directions:

1. In a large pot, saute the garlic and shallot in a 1/2 tbsp of the butter over medium heat. Saute for about 4-5 minutes, until the onions start to soften.
2. Add the diced tomatoes and tomato juice to the pot.  Simmer on medium heat for 35-45 minutes, until the mixture is reduced. The longer it sits, the more the flavor will develop, but I was more than happy with the taste and texture at 35 minutes.

3. Lower the heat to low, remove the pot from the heat, and add in the basil leaves. Use an immersion blender to puree the mixture well for about 5 minutes. If you do not have an immersion blender, allow the soup to cool for 10-15 minutes, then add it in small batches to your blender. It is better to err on the side of cooler before transferring it your blender, because if it is too hot, it will explode, so be careful!
IMG_71824. Return the pot to the heat (which should be on low now). Add in the remaining butter and the heavy whipping cream. Stir well until the butter dissolves and the soup is heated through.
IMG_7183The color of your soup will change to a lovely bright orange color:
IMG_71875. Season with the garlic powder, salt, and pepper, to taste, and serve garnished with more basil leaves, or with a balsamic reduction sprinkled over!
IMG_7189

 

5.0 from 1 reviews
Tomato basil bisque
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Italian
Serves: 5-6
Ingredients
  • 5 tomatoes, diced large
  • 4 cups tomato juice (look for ones with just tomatoes and water)
  • 2 cloves garlic, minced
  • 1 shallot, diced small
  • 4 tbsp butter (1/4 cup), ½ tbsp divided separately
  • ½ cup heavy whipping cream
  • ½ tsp garlic powder
  • 1 cup basil, to taste
  • Kosher salt and ground pepper
Directions
  1. In a large pot, saute the garlic and shallot in a ½ tbsp of the butter over medium heat. Saute for about 4-5 minutes, until the onions start to soften.
  2. Add the diced tomatoes and tomato juice to the pot. Simmer on medium heat for 35-45 minutes, until the mixture is reduced. The longer it sits, the more the flavor will develop, but I was more than happy with the taste and texture at 35 minutes.
  3. Lower the heat to low, remove the pot from the heat, and add in the basil leaves. Use an immersion blender to puree the mixture well for about 5 minutes. If you do not have an immersion blender, allow the soup to cool for 10-15 minutes, then add it in small batches to your blender. It is better to err on the side of cooler before transferring it your blender, because if it is too hot, it will explode, so be careful!
  4. Return the pot to the heat (which should be on low now). Add in the remaining butter and the heavy whipping cream. Stir well until the butter dissolves and the soup is heated through.
  5. Season with the garlic powder, salt, and pepper, to taste. Mix through, and then serve garnished with more basil leaves, or with a balsamic reduction sprinkled over!

Read 2 comments

  1. Pingback: Cucumber Caprese Salad | Gwen's Fish Food

Leave a Reply

Rate this recipe: