Is there anything quite like tomato soup and a crust of bread or golden grilled cheese sandwich on a stormy day? There’s something so comforting about it! Tomato soup is hands down one of my daughter’s most-requested lunch foods, so over the past few months, I’ve worked on tweaking a homemade Tomato Bisque recipe until I’ve got it just right. (With props to this Allrecipes.com recipe, which I used as a starting point.)
I’ve since made this soup several times, including for friends and it’s come out perfect each time. This recipe yields a nice big pot of the tomato goodness, which means you’ll have enough to serve a crowd and/or have leftovers! I also love this recipe because you only need a few ingredients – and it’s possibly most (if not all!) you may have on hand right now!
- 2 28-oz cans of diced or whole tomatoes (you can use your own home-canned variety if you have ’em!)
- 1 cup chopped onion
- 1/4 cup butter
- 1 cup basil
- 2 cups half and half
- salt & pepper, to taste
Start by sauteing the onion in the butter, until translucent. Next, add the tomatoes, salt and pepper. Bring to a boil, and then let simmer for 30 minutes.
Add the basil and half and half. You might wonder, can’t I substitute dried basil, if I don’t have fresh? No. You may not substitute dried for fresh. A huge part of the awesomeness of this soup is the distinct flavor of the basil. Trust me on this – buy the basil.
Mix and heat. Using an immersion blender, blend until smooth. I don’t have an immersion blender, so I just put it in small batches in my Vitamix. Works just as well, and I avoid having to store an extra tool in my kitchen.
There you have it! A delicious, restaurant-quality soup in about 30 minutes.
For more ideas, make sure to follow my Project ~ Dinner board on Pinterest.