- 1
- 10 mins
- 50 mins
Ingredients
- 6 slices thick cut bacon, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 6-ounce can tomato paste
- 1 28-ounce can crushed tomatoes
- 3 cups chicken stock
- Kosher salt
- Fresh cracked black pepper
- 1 cup sherry
- 1 1/2 cup heavy cream
- 1/4 cup fresh basil
Preparation
Step 1
Cook bacon in a large soup pot over medium-high heat until it begins to crisp. Remove half of the bacon and drain on paper towels. Reduce heat to medium; add onion and cook 5 minutes or until translucent. Add garlic; cook 1 minute more or until fragrant. Add the tomato paste and stir to combine. Cook for another 2 minutes.
Stir in crushed tomatoes, chicken stock, salt and pepper. Bring to a boil, reduce heat to low and simmer 20 minutes, stirring occasionally
Stir in the sherry and cream; simmer 10 minutes, stirring frequently. Add half of the basil and remove soup from heat. Blend with an immersion blender (or transfer to a blender and blend in small batches) until smooth.
Place bisque in serving bowls; top with the remaining bacon, basil and a drizzle of cream (optional).