Raclette & Tomato Bisque Recipe

Directions

1. 1

   Prepare the Vegetables

   Chop the onion and garlic. Set aside.

2. 2

   Cook the Base

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.

3. 3

   Add Tomatoes

   Add the San Marzano tomatoes to the pot, breaking them up with a spoon. Stir well.

4. 4

   Simmer the Bisque

   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 20 minutes.

5. 5

   Blend the Soup

   Remove the pot from the heat. Use an immersion blender to puree the soup until smooth. If using a regular blender, let it cool slightly before blending in batches.

6. 6

   Add Cream and Season

   Return the blended soup to low heat. Stir in the heavy cream, nutmeg, salt, and black pepper. Allow it to warm through for about 5 minutes.

7. 7

   Prepare Raclette Mornay

   In a separate pot, melt the raclette cheese over low heat until gooey and creamy. Stir occasionally until fully melted.

8. 8

   Serve

   Ladle the tomato bisque into bowls, then drizzle or spoon the melted raclette cheese on top. Garnish with fresh basil leaves and serve immediately.