Tomato Basil Bisque¶

Serves	Total Time
6	1.5 hours

Ingredients¶

• 1 tsp (4 g) olive oil
• 0.25 cup (34 g) garlic
• 0.25 cup (39 g) shallots
• 1 cup (106 g) white onion
• 1 cup (142 g) carrots
• 1 Tbsp salt
• 1 tsp (4 g) black pepper
• 1 cup (227 g) water or vegetable broth
• 4 14.5-oz cans diced tomatoes
• 0.5 oz (14 g) fresh basil
• 1 pint heavy cream or cashew crema
• 1 tsp (3 g) sugar

Cookware¶

• 1 large pot
• 1 wooden spoon
• 1 blender

Instructions¶

Step 1¶

Heat a large pot over medium heat. Add a drizzle of olive oil, then sauté garlic (diced), shallots (peeled and diced), white onion (diced), carrots (diced), salt, and black pepper until vegetables caramelize—about 5 minutes. Stir occasionally to prevent scorching.

Step 2¶

Pour in water or vegetable broth and scrape the bottom of the pot with a wooden spoon to lift all browned bits. Reduce slightly, about 1 to 2 minutes.

Step 3¶

Add all four cans of diced tomatoes along with chopped fresh basil, reserving some for garnish. Bring to a gentle simmer, then reduce heat to low and cook uncovered for 20 minutes to develop flavor.

Step 4¶

Stir in the heavy cream (or cashew crema) and sugar. Continue simmering on low for another 20 minutes, stirring occasionally to prevent sticking.

Step 5¶

Transfer soup in batches to a blender. Blend on high until completely smooth and velvety. Adjust seasoning with more salt and pepper as needed.

Step 6¶

Return blended soup to the pot. Warm gently if needed. Garnish with fresh basil before serving.

Source¶

• Applied Kitchen

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