Sunday, September 23, 2012

Tomato Basil Bisque

As far as comfort food is concerned, soup is my top pick.  In fact, on our honeymoon I ate soup while watching IllumiNations at EPCOT.  P.S.  It was 95 degrees outside.

I've always been a tomato soup fan.  Even at the tender age of five, I was able to crack open a can of Campbell's Condensed Tomato Soup and microwave it.  I love it with Goldfish crackers, crushed up saltines, or even a good ol' PBJ.  I learned this Tomato Basil Bisque recipe while working at a local restaurant.  I made friends with the sous chef and she shared this delicious {and surprisingly easy} recipe.

First up, what you'll need:

  • 2 pints of cherry or grape tomatoes 
  • 2 large cans of crushed tomatoes 
  • 1 stick of unsalted butter
  • 2 shallots 
  • 1 garlic clove
  • 1 pint of heavy cream 
  • 15-20 basil leaves 
  • Parmesan cheese {the real deal} 

Dump your tomatoes into a baking dish and anoint those puppies with olive oil.   

Sprinkle with kosher salt and freshly ground black pepper.

Pop your tomatoes into a pre-heated oven {350 degrees} and let them roast for 30--35 minutes.

Dice up your shallots {and try not to look gloomy like me}.  Also, toss that stick of unsalted butter into your pot.

Once your shallots are all diced up, toss them in with the butter.  Make sure that you cook these babies low and slow.

Assess your garlic.  You can honestly add as much as you want, but I kept it simple with one clove.

Give your clove{s} a dice and let them become best friends with the shallots.  Sprinkle with kosher salt and freshly ground black pepper.  

Now it's time to chop up your basil.  Stack the leaves from largest to smallest.

And roll them together like a giant, leafy green cigarette.  Not that I know how to roll cigarettes.  

Slice up your

And you're left with super pretty ribbons of green.

Now, cut the rind off of the parmesan cheese.  

Go ahead and shave some parmesan cheese for topping purposes {and maybe snacking purposes}.

I could you not snack on this?

Now, you're tomatoes should look like this.  Pull them out of the oven and break out the potato masher!

Dump the chunky, roasty, scrumdibliumptious tomato stuff into your butter, garlic, and shallots.

And dump in those two cans of crushed tomatoes.

And then add the parmesan rind.  Why?  It adds this brilliantly nutty-salty-tangy flavor that makes you stop and wonder.  

Bring this mixture to a boil and reduce to a simmer for 15 minutes.  In the meantime, read a book, dust your furniture, or {in my case} watch #ERedCarpet for the Emmy's.  The boys rebelled against my award show addiction and setup the N64 in our dining room. 

By this time, that parmesan rind should be all melty and delicious.  Toss in the basil.

And stir in one pint of heavy cream.

When the soup coats the spoon, you should be just about ready to die and go to heaven.  

Top with parmesan cheese.

And tear up some French bread.  Who needs a spoon?


  1. Looks delicious! You need to develop a Weight Watcher's version!

  2. Yum!! This looks delicious. Pinning.

    City and Burbs is giving away an Old Navy Military Vest! You still have time to enter!

  3. This looks so yummy... is it like Bob's?? You know how much I love that stuff! ;)

    1. It's better! Plus, you can serve it as piping hot as you'd like :)


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