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
4
Instructions
- 01Melt the butter in a large saucepan over medium heat. Add the chopped onion and sauté until translucent and very soft, about 8 minutes.
- 02Add the minced garlic and cook for another 1 minute, just until fragrant.
- 03Pour in the whole peeled tomatoes with their juice. Use a wooden spoon to break up the tomatoes slightly.
- 04Stir in the chicken stock, sugar, and bay leaf. Increase the heat to bring the mixture to a simmer.
- 05Reduce heat to low, cover partially, and let the bisque simmer for 20 minutes to meld flavors. Stir occasionally.
- 06Remove 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.
- 07Return 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.
- 08Taste and season with salt and freshly ground black pepper as needed.
- 09Ladle bisque into bowls, swirl a spoonful of extra cream on top, and garnish with the remaining fresh basil.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.