Monday, November 12, 2007

Tomato Basil Bisque

Is there anything nicer for lunch on a chilly or rainy day than tomato soup and grilled cheese? I maintain there is not! Here is a simple version with just a few ingredients.

1 tablespoon olive oil
1 large onion, chopped
1 tablespoon chopped garlic
6 ounces fresh basil (stems discarded)
1 quart half-and-half
2 fresh ripe tomatoes, chopped
1 28-ounce can whole, chopped or crushed tomatoes
Kosher salt and Fresh Ground Pepper to taste

1. In a Dutch oven or saucier, cook onion in olive oil over medium high heat, about 4 minutes. Stir in garlic and cook about 30 seconds. Add desired amount of kosher salt and fresh ground pepper. Stir in basil and cook about 30 seconds. Add half and half and fresh and canned tomatoes. Simmer 10 to 15 minutes.

2. Puree contents of the pot in a blender or food processor, working in batches if necessary. Serve with a grilled cheese sandwich on sourdough bread (or your favorite kind), a good book, cold weather, and a snuggly blanket.


MommyB said...

Do you think that this soup could be frozen? With tomatoes & basil in season right now, I'd love to have some of this ready to go come the cold days of December! Thanks! Looks yummy!

Ruth Rachel Vendsel said...

Hi MommyB, I don't see why you couldn't freeze this soup - what a good idea!

Anonymous said...

thanks for the recipe. how many servings does this make?