Tomato Basil Bisque
Soups and Salads
This easy tomato basil bisque is creamy comfort food loaded with pureed tomatoes, carrots, celery, onions, zucchini, garlic and basil for multi-dimensional flavor. Our Merci di Cresta Passata is a perfect ingredient, adding a rich, intense tomato flavor to this bisque. Pair with fresh bread and a garden salad or a hot and melty classic grilled cheese sandwich.
1 jar (500 ml) Passata Sauce or 1 32 oz. can of whole plum tomatoes, including liquid.
2 T. olive oil
1 medium onion (about 1 c.), finely chopped
½ c. celery, finely chopped
1 c. carrot, finely chopped or grated
1 c. zucchini, finely chopped or grated
2-3 cloves garlic, finely minced
½ c. dry white wine
2 c. of vegetable broth
1 large bunch of basil leaves, torn, reserve a few for the end
1/4 - 1/2 c. heavy cream
1-2 t. cornstarch mixed in small amount of water (optional)
½ t. salt, and more to adjust taste
pinch of red pepper flakes
⅛ t. pepper, and more to adjust taste
Heat olive oil in a large soup pot. Add onions and sauté until translucent.
Next add garlic and cook for an additional minute or two, being careful not to brown the garlic.
Add carrot, zucchini, celery and basil and sauté for a few minutes. Then pour in the wine, stir and cook for about a minute.
Add Passata and vegetable broth. Bring the soup to a boil, then reduce heat and simmer for approximately 20 minutes. Once vegetables are thoroughly cooked, remove from heat.
Let the soup cool slightly, then use an immersion blender or countertop blender to blend soup until smooth.
If the soup is too liquidy, mix cornstarch in a small amount of cold water and add it into the soup.
Stir in heavy cream. Place the soup back on low heat, being careful not to let boil. Adjust salt and pepper to taste, and sprinkle in a pinch of red pepper flakes. Add toppings of choice and serve.
Some delicious topping suggestions include torn basil leaves. croutons, grated Parmigiano Reggiano, drizzle of Balsamic vinegar or a dollop of crème fraîche.
If you don’t have an immersion blender, you can always use a regular blender or food processor. Make sure to let the soup cool slightly and puree in small batches with plenty room in your blending container, since hot liquids expand.
My own preference is to blend until "almost" smooth, leaving some of the texture of the vegetables.