I am a big fan of tomato bisque soup. I love the heartiness and warmth, and the way it fills your tummy and leaves you feeling satisfied. I find that few other soups leave you feeling like you’ve eaten a complete meal. I have tasted many restaurant and store bought variations of this soup, and there is a delicate balance between the acidity of the tomatoes and the richness of the cream which is difficult to master.

I had never had a recipe better than the Yard House Organic Tomato Bisque. I loved it so much that I wanted to be able to recreate it at home. This recipe rivals, if not surpasses the flavor of theirs. As an added bonus, it freezes fantastically, and once thawed and reheated, it tastes every bit as delicious as it did when it was fresh. This soup is very filling and very rich. Once plated, if you add a few basil leaves on top for presentation, it looks beautiful as well. This dish is perfect if you’re having guests over for dinner or just need a comforting meal for yourself. Buon Appetitio!

Makes 4-6 servings

Ingredients:

7 Celery stalks diced

3/4 Medium onion diced

4 Garlic cloves minced

1 Medium red pepper diced

1/2 Stick (1/4 C) of butter

1/4 C White wine

1 28 oz Can of fire roasted crushed tomatoes

1 14.5 oz Can fire roasted diced tomatoes

1 TB tomato paste

1 1/2 C Heavy whipping cream

1-2 TB of fresh basil leaves cut in ribbons

1 tsp Sugar

2 tsp Kosher salt

Black pepper to taste

Directions:

Melt butter in a large (≥ 6 qt.) stock pot. Add celery, onion, garlic, red pepper and wine. Cook on medium/high heat for 5-7 minutes or until vegetables begin to tenderize. Add all the tomatoes and 1 tsp of kosher salt. Bring to a boil. Lower heat to medium/low, cover pot and simmer for approximately 40 minutes. Remove from heat and puree using an immersion blender. Be very careful not to splatter hot liquid on yourself. If you do not have an immersion blender, you can use a food processor or regular blender, but you need to allow the soup to cool for at least 15-20 minutes prior to transferring it to be blended. Once fully pureed, bring soup back to a low/medium heat. Add sugar, 1 tsp salt, pepper and basil and stir. Slowly add cream, stir to combine. Serve warm with crusty bread.

Nutrition facts per serving (6 servings)

Calories: 370

Fat: 31.4 g

Cholesterol: 20 mg

Potassium: 129.3 mg

Carbs: 20 g

Fiber: 4.2 g

Sugars: 11.1 g

Protein: 3.5 g

Vitamin A: 53%

Vitamin C: 61%

Calcium: 6%

Iron: 8%