Tomato Bisque

November 21st’s soup: Tomato Bisque.IMG_4903A simple, but delicious soup. I think everyone should take this soup recipe down. It is the best soup as a side for any sandwich or all on its own. It is creamy, perfectly seasoned with basil and has the sweet, acidic quality from the tomatoes.

GC said it is better than the tomato soup at Cheesewerks; I think he is biased. Another soup for the “Make Again” list.

Happy munching!

2 Tbsp unsalted butter
1/3 cup chopped shallots
2 cloves garlic, mincedd
2 1/2 cups vegetable broth
3 Tbsp long-grain rice
Salt and ground white pepper
1 can (28 oz/875 g) crushed plum tomatoes
1 Tbsp torn basil leaves
1 cup heavy cream
3 drops Tabasco sauce
Croutons for garnish

1. In a large saucepan, melt the butter over medium-low heat. Add the shallots and garlic and saute until softened, about 3 minutes. Add the broth, rice, and 1/2 tsp salt and bring to a boil. Reduce the heat to low, cover, and cook until rice is soft, 20-25 minutes.

2. Add the tomatoes and basil. Cover and simmer for 10 minutes. Remove from the heat and let cool slightly.

3. Puree in a blender until smooth, then push through a sieve with the back of a ladle and return to the saucepan over low heat. Whisk in the cream, 1/4 tsp salt, 1/8 tsp pepper, and the Tabasco and reheat gently. Taste and adjust the seasoning and serve, garnished with the croutons.

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