Wednesday, November 3, 2010

PostHeaderIcon Soup's On: Tomato Basil Bisque

  • 3 tablespoons butter
  • 1 large yellow onion, diced
  • 1/2 rib celery, diced
  • 3 tablespoons flour
  • 1 tablespoon minced garlic
  • 4 cups diced tomatoes
  • 4 tablespoons chopped fresh basil
  • 4 cups tomato puree (2 16-oz cans)
  • 2 cups beef stock (1 16-oz can)
  • 1/2 cup heavy whipping cream
  • 1 bay leaf
  • 1/4 teaspoon kosher salt
  • Dash black pepper
Melt butter in a large stockpot. Dice onion and celery and add to pot. Saute until the onion is transparent. Sprinkle flour over onions one tablespoon at a time, stirring in each one thoroughly with a large spoon until paste forms. Add garlic, diced tomatoes and basil, and stir. Stir in tomato puree and beef stock slowly, then whipping cream.  Add bay leaf and simmer on low for about an hour. Remove bay leaf before serving.


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