Ingredients with Measurements:
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups canned tomatoes, drained
- 2 cups vegetable broth
- 1 cup heavy cream
- 1/2 cup fresh basil leaves, chopped
- Salt and pepper to taste
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat.
2. Add chopped onion and minced garlic, and sauté until onions are translucent.
3. Add canned tomatoes and vegetable broth, and bring to a boil.
4. Reduce heat and let simmer for 15 minutes.
5. Remove from heat and let cool slightly.
6. Using an immersion blender or regular blender, blend the soup until smooth.
7. Return the soup to the pot and stir in heavy cream and chopped basil.
8. Season with salt and pepper to taste.
9. Heat the soup over low heat until warmed through.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 24g
Carbohydrates: 20g
Protein: 5g
Sodium: 800mg
Substitutions for ingredients:
- Canned tomatoes can be substituted with fresh tomatoes.
- Vegetable broth can be substituted with chicken broth.
- Heavy cream can be substituted with coconut cream for a dairy-free option.
Variations:
- Add a pinch of red pepper flakes for a spicy kick.
- Top with croutons or grated Parmesan cheese for added texture and flavor.
Tips and tricks:
- Use ripe, juicy tomatoes for the best flavor.
- Let the soup cool slightly before blending to avoid burns.
- Adjust the consistency by adding more or less vegetable broth.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until warmed through.
Presentation ideas:
Serve in a bowl with a drizzle of olive oil and a sprig of fresh basil.
Garnishes:
Fresh basil leaves, croutons, grated Parmesan cheese
Pairings:
Grilled cheese sandwich, garlic bread, salad
Suggested side dishes:
Roasted vegetables, garlic mashed potatoes, crusty bread
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce.
Food safety advice:
- Make sure to cook the soup to a safe temperature of 165°F to avoid foodborne illness.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Bisque is a French soup traditionally made with seafood, but this tomato-based version has become popular in American cuisine.
Flavor profiles:
Tomato, basil, creamy, savory
Serving suggestions:
Serve as a starter or main course for lunch or dinner.
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