Jun Amaki
Jun Amaki
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Tomato and Basil Bisque
Velvety Tomato Basil Bisque with Creamy Finish
Ingredients:
2 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
2 tablespoons tomato paste
1 can (28 oz) whole peeled tomatoes
1 cup vegetable or chicken broth
1 teaspoon sugar (optional, to balance acidity)
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
1/2 cup heavy cream (or coconut cream for dairy-free)
1/4 cup fresh basil leaves, chopped
Extra basil and cream for garnish
Directions:
Heat olive oil in a large saucepan over medium heat. Add the onion and cook for 5-6 minutes until translucent.
Stir in the garlic and cook for another minute. Add tomato paste and cook for 2 minutes to deepen the flavor.
Pour in the canned tomatoes (with juices), breaking them up slightly with a spoon. Add broth, sugar (if using), salt, and pepper.
Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes.
Remove from heat and stir in the fresh basil. Use an immersion blender to purée the soup until smooth, or carefully transfer to a blender in batches.
Return soup to low heat and stir in the cream. Warm through but do not boil.
Serve hot, garnished with extra basil and a swirl of cream.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 190 kcal | Servings: 4 servings
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Just made this dreamy Tomato and Basil Bisque — so smooth, so flavorful Perfect for dipping a grilled cheese!Tomato and Basil Bisque Velvety Tomato Basil Bisque with Creamy Finish Ingredients: 2 tablespoons olive oil 1 medium onion, diced 3 garlic cloves, minced 2 tablespoons tomato paste 1 can (28 oz) whole peeled tomatoes 1 cup vegetable or chicken broth 1 teaspoon sugar (optional, to balance acidity) 1/2 teaspoon salt, or to taste 1/4 teaspoon black pepper 1/2 cup heavy cream (or coconut cream for dairy-free) 1/4 cup fresh basil leaves, chopped Extra basil and cream for garnish Directions: Heat olive oil in a large saucepan over medium heat. Add the onion and cook for 5-6 minutes until translucent. Stir in the garlic and cook for another minute. Add tomato paste and cook for 2 minutes to deepen the flavor. Pour in the canned tomatoes (with juices), breaking them up slightly with a spoon. Add broth, sugar (if using), salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes. Remove from heat and stir in the fresh basil. Use an immersion blender to purée the soup until smooth, or carefully transfer to a blender in batches. Return soup to low heat and stir in the cream. Warm through but do not boil. Serve hot, garnished with extra basil and a swirl of cream. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 190 kcal | Servings: 4 servings #tomatobisque #souplovers #vegetarianrecipes #comfortfood #easyrecipes #homemadesoup #basilflavors #creamyrecipes #lightdinner #tomatorecipes #fallrecipes #herbsoup #weeknightmeals #cozyeats #soupoftheday #lowcaloriemeals #easycooking #veggiebased #healthycomfort #souprecipe Just made this dreamy Tomato and Basil Bisque — so smooth, so flavorful Perfect for dipping a grilled cheese!
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