Tomato Basil Bisque – Cup Or Crock Recipe

Preparation Steps

1. 1

   Sauté the Aromatics

   In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute.

2. 2

   Cook Tomatoes

   Add the fresh tomatoes to the pot and cook for about 10 minutes until they start to break down. Stir occasionally.

3. 3

   Add Broth and Seasoning

   Pour in the vegetable broth, add the salt, and black pepper. Bring the mixture to a boil, then reduce to a simmer for 20 minutes.

4. 4

   Blend the Soup

   Remove the pot from heat and add the fresh basil leaves. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender.

5. 5

   Add Cream and Sherry

   Return the blended soup to low heat. Stir in the heavy cream and sherry, and heat through for about 5 minutes. Adjust seasoning to taste.

6. 6

   Prepare Croutons

   While the soup is heating, preheat your oven to 400°F (200°C). Toss the cubed crusty bread with a little olive oil and salt. Spread on a baking sheet and bake for 10-12 minutes until golden and crispy.

7. 7

   Serve

   Ladle the bisque into cups or crocks, top with grated Parmesan cheese and housemade croutons. Serve hot.