Creamy Tomato Basil Bisque

 



  • 2 Tbsp olive oil
  • 1 Tbsp unsalted butter
  • ½ cup celery diced
  • 1 cup carrots diced
  • 1 onion large, diced
  • 1 tsp Kosher salt
  • ½ tsp black pepper cracked
  • 2 cans crushed/diced tomato
  • 1L vegetable broth
  • 10 basil leaves cut into strips
  • ¼ tsp allspice
  • ¼ tsp cayenne
  • ½ cup full cream milk
  • ½ cup cream


  • In a soup pot or Dutch oven place olive oil and butter. Sauté the celery, carrots and onions until translucent.
  • Sprinkle with salt and pepper. Add the tomatoes, vegetable broth, and basil. Bring to a boil. Reduce heat to medium and simmer for about 10 minutes. Add the allspice and cayenne.
  • Using an immersion blender, carefully crush all the ingredients. Stir in the half and half and cook for an additional 10 minutes uncovered.

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