A coworker of mine is always raving about this soup, which he gets from a local restaurant for the price of $25 a quart!!! I looked up a few recipes and made this for a work potluck this week. It went so fast, that coworker never got to try it, so I don’t know yet how it compares to the restaurant’s version.
I tend to cook without measuring, so the following is estimated. Feel free to tweak as needed.
Tomato-Basil Bisque:
1 Tablespoon olive oil
1 Tablespoon butter
1 large clove garlic (or 2 small ones)
2 quarts fresh tomatoes, chopped
1 tablespoon oregano
2 teapsoons basil
1 teaspoon parsley
1 dash ground sage
1 pinch nutmeg
1 tablespoon mollasses
Salt to taste
1 cup heavy cream, whipping cream, or half and half
Heat butter and olive oil together. Slice garlic as thinly as possible and saute in the butter/oil mixture until it just starts to turn golden. Add chopped tomatoes and let simmer until tomatoes are soft and beginning to dissolve. Add seasonings and simmer gently another 5 minutes. Remove from heat, and add the cream just before serving.
(To be honest, when I was tasting it as I cooked, I liked it better without the cream. But I’m told by most people that tried it that the cream was necessary to balance it out. Up to you.)
can you use petite diced tomatoes?.....or any similar canned tomatoes?