Wednesday, November 20, 2019

Tomato bisque recipe

Tomato bisque recipe


  • 3 tablespoons olive oil

  • 3 tablespoons butter

  • 1/4 to 1/2 teaspoon crushed red pepper flakes

  • 3 large carrots, peeled and chopped

  • 1 large onion, chopped

  • 2 garlic cloves, minced

  • 2 teaspoons dried basil

  • 3 cans (28 ounces each ) whole peeled tomatoes

  • 1 container (32 ounces) chicken stock

  • 2 tablespoons tomato paste

  • 3 teaspoons sugar

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 cup heavy whipping cream, optional

  • Fresh basil leaves, thinly sliced, optional


  • In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; stir well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes.

  • Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. If desired, top with fresh basil.

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