Bisque-Quick Thinking

Velvety Tomato and Onion Bisque Finished with Cream

40 minutes

Serves 4

DinnerFrench

Herb's take

Classic French bisque technique meets pantry pragmatism. You'll learn how gently sautéed onions and canned whole tomatoes can transform into a silky, restaurant-worthy soup, complete with the secret weapon of an immersion blender for maximum smoothness.

Equipment needed

immersion blender (or countertop blender)

Ingredients

Yield

3 tbsp unsalted butter
1 large yellow onion, chopped
2 cloves garlic, minced
1 can (28 oz) 28 oz can whole peeled tomatoes, with juice
2 cups low-sodium chicken stock
1 tsp granulated sugar
1 bay leaf
1/2 cup heavy cream
2 tbsp fresh basil leaves, sliced into thin ribbons (chiffonade)

Instructions

01
Melt the butter in a large saucepan over medium heat. Add the chopped onion and sauté until translucent and very soft, about 8 minutes.
Herb says
Low and slow gets you sweetness, not char. Patience brings out the onion’s best self.
02
Add the minced garlic and cook for another 1 minute, just until fragrant.
03
Pour in the whole peeled tomatoes with their juice. Use a wooden spoon to break up the tomatoes slightly.
04
Stir in the chicken stock, sugar, and bay leaf. Increase the heat to bring the mixture to a simmer.
05
Reduce heat to low, cover partially, and let the bisque simmer for 20 minutes to meld flavors. Stir occasionally.
06
Remove the bay leaf. Use an immersion blender to purée the soup directly in the pot until completely smooth. Alternatively, blend in batches in a countertop blender, venting the lid.
Herb says
Immersion blenders are the superhero capes of soup season, less mess, more velvety texture.
07
Return the soup to gentle heat. Stir in the heavy cream and half of the basil. Simmer 2 more minutes, just until heated through. Do not boil after adding cream.
08
Taste and season with salt and freshly ground black pepper as needed.
09
Ladle bisque into bowls, swirl a spoonful of extra cream on top, and garnish with the remaining fresh basil.
Herb says
Basil goes on at the end for maximum aroma, heat destroys those volatile oils that make basil magical.

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