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Fresh Tomato Basil Bisque Soup

Author: Roz

Ingredients

  • 4 Tbsp. olive oil
  • 2 cups red onion chopped
  • 2 carrots chopped
  • 4 cloves of garlic minced
  • 10 large very ripe tomatoes, peels and stems/core removed, seeded if possible
  • start with this amount and taste to see if you want a stronger tomato flavor.
  • 1/4 - 1/3 cup of fresh basil chopped fine
  • 1 Tbsp. sugar
  • 4 cups of chicken broth or vegetable if you're vegetarian, homemade is best (which I also freeze large batches of to use in soups).
  • 1 Tbsp. sea salt
  • 1 Tbsp. freshly ground black pepper
  • 1 cup of cream if cream of tomato soup is desired.

Instructions

  • In a big soup pot, pour in the olive oil with the stove heat set to low.
  • Add the onions and carrots to saute until soft, about 5 minutes.
  • Add the minced garlic and saute for one more minute.
  • For the tomatoes, I blanch them, let them cool, then remove the peels and stem/cores.
  • Place the peeled tomatoes into a food mill (on top of a medium/large bowl to catch the juice) and turn them around until all of the seeds remain inside the mill and all of the tomato puree comes out into a bowl.
  • (I do this for about half of my tomatoes because it is so tiring; the seeds don't damage the flavor).
  • Pour all of the tomato puree and juice into the big soup pot.
  • Add the basil, sugar, salt and pepper, and chicken broth. Stir.
  • Cook on very low (with a sheet pan underneath the pot to prevent burning), for about 45 minutes.
  • Taste and add whatever you prefer.
  • Add the cream and heat up if you prefer cream of tomato soup.

Notes

  • I do not freeze this soup with the cream in it, but rather add the cream when I thaw out and heat up the soup.