This time of year, my tomatoes are really cranking them out. Rather than let them go to waste, I have been on the lookout for new ways to put them to use. One of my favorite soups is tomato bisque. It tastes like it is hard to make but this recipe proves it is not.
Tomato Basil Bisque
- 4 tomatoes – peeled and diced
- 4 cups tomato juice
- 14 leaves fresh basil
- 2 tablespoons onion, chopped
- 1 large garlic clove, chopped
- Red pepper flakes to taste
- 1 dollop of bacon grease or butter
- 1 cup heavy whipping cream
- 1/2 cup butter
- salt and pepper to taste
Place tomatoes and juice in a stock pot over medium heat. In a small skillet, saute onion, garlic, and pepper flakes. Add to tomatoes and juice. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot. Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.