Tomato Bisque

Soup
If you liked the last one, you’ll love this!
Author

Gage

Serves: 4
Prep time: 20 minutes
Cook time: 40 minutes

Soup

If you liked the last one, you’ll love this!

Ingredients

  • 6 tbsp butter
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 1 carrot, diced
  • 1 stick of celery, diced
  • 1 red bell pepper, diced
  • 3 cloves of garlic, diced
  • 1 can of San Marzano crushed tomatoes (28 oz)
  • chicken stock (to desired thickness)
  • 1 cup heavy cream
  • ½ cup sherry (optional)
  • 1 tsp black pepper
  • salt to taste
  • sugar to taste
  • basil (chiffonade)
  • ½ cup balsamic vinegar

Instructions

  1. Add the butter and oil to a sauté pan.
  2. Sauté (with a pinch of salt) the onion, carrot, celery, and bell pepper on medium-high heat until the onions are translucent.
  3. Add the garlic and cook for an additional 30 seconds.
  4. De-glaze the pan with the sherry (or chicken stock).
  5. Add the tomatoes and chicken stock and bring to a simmer.
  6. Add the black pepper and sugar until the desired taste is reached.
  7. Simmer for >30 min.
  8. Transfer to a blender and blend on high until completely smooth.
  9. Transfer back to the sauté pan and add in the heavy cream.
  10. Add the balsamic vinegar to a non-stick pan on medium heat to make a reduction.
  11. Serve with the chiffonade basil and the balsamic reduction.