More Great Recipes: Bisque/Cream

Bel's Tomato Bisque


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Member since 2008

Serves | Prep Time | Cook Time

Ingredients

2 Tablespoons butter or oil
2 onions, chopped
1 clove garlic, minced
1 15-oz. can whole tomatoes
2 cups vegetable stock (chicken stock is also excellent, and more traditional)
1/4 cup uncooked rice
salt and pepper
1 Tablespoons chopped basil (or 1 tsp pesto)
1/4 tsp dried thyme
2 cups half-and-half (or 1 cup milk mixed with 1 cup heavy cream)
several dashes of tabasco or other hot pepper sauce
Garnish: thinly sliced basil leaves or minced parsley


Melt butter in a large saucepan and stir in the onions and garlic.


Saute until soft and golden over medium-low heat.


Pour in the entire can of tomatoes, stock, rice, salt, pepper, basil, and thyme. Bring to a boil, then reduce heat, partially cover, and simmer for about 30-35 minutes.


Puree the soup in a blender, solids first, then pour back into the saucepan.


Stir in the half-and-half, splash in the hot pepper sauce, and taste for seasoning.


Heat the soup just to a boil, then ladle into bowls.


Garnish with sliced basil leaves or minced parsley.


Pairs Well With


Notes

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