In early January of this year among sub-zero temperatures, I came down with a gnarly cold. Coughing, sneezing, sore throat…the whole nine yards. Luckily for me, my partner is amazing and knew that tomato soup would soothe my cold. Little did I know he was going to make it from scratch! I’m surprised to say it, but I’ve never made a scratch tomato soup, so it was a learning experience for both of us that ended deliciously.
He found a recipe online, but I’m sharing our tweaked version with you! We served up the soup with a buttery, crunchy grilled cheese full of swiss and caramelized onions.
Tomato Basil Bisque
- 1 large can stewed, fire-roasted tomatoes (I find these provide a nice smoky flavor)
- 1 can tomato sauce
- 1/4 cup to 1/2 cup heavy whipping cream, depending on how creamy you like your soup
- 2 teaspoons dried basil
- 1 teaspoon oregano
- 1/2 of a medium yellow onion, diced
- 1 clove of garlic, smashed
- salt and pepper, to taste
Optional: flour and oil mixed together to form a paste (called a slack roux) to thicken the soup if the consistency is too thin for your taste
First, sweat the onions and clove of garlic until the onions are translucent. Dump in all the tomato products and the spices and let simmer for 15-20 minutes. This whole mixture goes straight in to a blender or food processor, then back in to the pot. Add the cream, while whisking, very slowly over a low heat to make sure the cream doesn’t separate. At this point, if you’re not happy with the consistency, go ahead and add about a teaspoon of your slack roux to start with. Whisk the soup well while adding the roux; You can always add more roux to thicken the soup even further.