Creamy Tomato Bisque

By lorik

You can keep this soup rustic and chunky or strain it for a smooth texture.

Ingredients

• Soup:
• 2 Tbsp extra virgin olive oil
• 1 medium yellow onion, diced
• 6-8 garlic cloves, peeled and crushed
• 2 Tbsp chopped fresh vbasil leaves
• 4-6 sprigs each oregano and thyme
• Kosher salt and black pepper, for seasoning
• 1 can (28 oz) no salt added peeled whole stewed tomatoes, with juice
• 1 can (14 oz) Italian style diced tomatoes, with juice
• 2 cups chicken stock, vegetable broth or water
• 1/4 cup heavy cream
• Additional fresh oregano, thyme and basil, chopped small for garnish
• Herbed Gruyere Crostini:
• 12 slices (1/2 inch) French baguette
• Olive oil, for brushing
• Kosher salt and black pepper, for seasoning
• 1 Tbsp each chopped fresh oregano, thyme and basil
• 1 oz grated Gruyere cheese (about a small handfull)

Preparation

Step 1

Heat olive oil in a large soup pot over medium-low heat until shimmering. Add onions and cook for 10-15 minutes until soft and beginning to caramelize. Add the garlic and fresh herbs, and cook for an additional 1-2 minutes, until fragrant, then season with salt and pepper. Add the cans of tomatoes and desired cooking liquid. Bring to a boil, then simmer for 5 minutes.

Blend the soup in the soup pot using an immersion blender (or carefully in batches with a blender, venting the top). Add 1/4 cup heavy cream to the blended soup and tast again for seasoning. Keep warm while preparing the crostini.

For herbed Gruyere crostini, brush the bread with olive oil, and season with salt and pepper, to taste. Combine the herbs and cheese together, and evenly top the sliced bread. Broil or bake on a cookie sheet at 400F until toasted and melty. Top soup with crostini, garnishing with additional fresh herbs.

Per serving: 330 cal, 13g tot fat, 6g sat fat, 0g trans fat, 30mg cholesterol, 1800mg sodium, 42g carbs, 3g fiber, 4g sugar, 8g protein