A blend of crème fraiche, Parmigiano-Reggiano, and roasted red pepper.

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

Sauté Aromatics

Add the canned tomatoes (with juices), roasted red peppers, and vegetable broth to the pot. Bring to a simmer and let cook for 15 minutes to allow the flavors to meld.

Add Tomatoes and Broth

Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the mixture to a blender and blend in batches.

Blend the Soup

Stir in the chopped basil, crème fraiche, and grated Parmigiano-Reggiano. Season with salt and black pepper. Heat gently until warmed through.

Finish with Cream and Cheese

Serve hot, garnished with additional basil leaves and a sprinkle of Parmigiano-Reggiano, if desired.

Serve

Olive oil

tomato basil bisque

Recipe information

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