Tomato Basil Bisque

By á-47

Ingredients

• 1 medium onion
• 6 Tbsp. (3/4 stick) butter
• 2 (14.5 oz) cans diced tomatoes
• one (46 oz) bottle or can tomato juice
• 3-6 Tbsp. sugar
• 1-2 Tbsp. chicken base, or 3 chicken bouillon cubes
• fresh ground pepper
• 1 1/2 cups heavy cream
• 1/4 cup chopped fresh basil
• 1/54 cup chopped flat-leaf parsley

Preparation

Step 1

Dice onion. Melt the butter in a large pot. Throw in the onion and cook until translucent. Dump in tomatoes and stir to combine. Add the tomato juice.

Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 Tbsp. sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others.

Add 1 to 2 Tbsp. chicken base to the pot. Add freshly ground pepper to taste. Stir to combine, then heat almost to a boil. Then turn off the heat.

Stir in the cream. Add the basil and parsley and stir.

Serve soup warm.