Tomato basil bisque
Tomato basil bisque

Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, tomato basil bisque. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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Tomato basil bisque is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Tomato basil bisque is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook tomato basil bisque using 14 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Tomato basil bisque:
  1. Make ready 1 large can whole tomatoes 28oz leave the juice out. (unless you use the water in place of the broth) (I have also used about 4 cups of fresh tomatoes, steamed and peeled)
  2. Take 1 carrot
  3. Take 1 celery stalk
  4. Prepare 1 medium onion mild
  5. Make ready 5 tbsp butter
  6. Prepare 5 tbsp flour
  7. Take 4 cup chicken broth (or 1-2 cups plain water)
  8. Prepare 3 tsp fresh dill minced
  9. Get 1 tsp fresh oregano minced
  10. Take 3 tbsp honey
  11. Prepare 3/4 cup heavy cream
  12. Make ready 1/3 cup parsley fresh chopped
  13. Make ready 1 about 8 fresh basil leaves (more if you like stronger basil flavor)
  14. Take 1 salt and pepper to taste about 1/2 tsp

It retains the best qualities of the classic, made with fresh ingredients that fill it with the rich tomato flavor you know and love, elevated with a rich creaminess and a fresh herbaceous flavor that no one can resist. Creamy tomato basil bisque is a smooth, rich soup loaded with fresh tomatoes and just the right amount of basil and parmesan. It's a taste of summer that is perfect for a rainy afternoon. A tomato basil bisque is a blended tomato soup.

Instructions to make Tomato basil bisque:
  1. InstructionsIn large soup pot, melt butter. Over medium heat, sauté onions, carrot, celery. in butter, stirring occasionally, about 10 minutes. Onions should be translucent but not brown. Add flour and stir; it will look a bit pasty. Cook and stir for a minute or two until the paste (called a roux), begins to brown slightly.Add tomatoes, dill, oregano, and stock. Bring to a boil, cover and simmer for 15 minutes. Add honey, cream, basil and parsley and return to a boil. Taste, add salt and pepper to season,
  2. Pour soup into a blender to puree. Return to pot, cook low for few minutes, then serve.Garnish with basil leaves
  3. (Note, try blending in small batches, to avoid an explosion)

Cream is added for thickening and richness. Heat the olive oil over medium-low heat in a large stock pot. Combine the butter, onion, celery, and garlic in a saucepan over medium heat. Sprinkle the flour evenly over the vegetable mixture and stir well. Add the broth, tomatoes, tomato paste, sugar, bay leaves, and basil.

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