Tomato Basil Bisque
- Yield: 6 servings
- 2tablespoons butter
- 2tablespoons extra-virgin olive oil
- 1 1/2teaspoons chopped garlic
- 1cup chopped yellow onion
- 2-- (14.5-ounce) cans diced tomatoes with garlic and basil, undrained
- 1/4cup tomato paste
- 2 1/4cups butternut squash (around 1 1/4 to 1 1/2 pounds), peeled and diced
- 2cups chicken broth
- 2tablespoons chopped fresh basil
- 2teaspoons fresh thyme leaves
- 1/2teaspoon sugar
- 2cups light cream
- 1/4teaspoon Tabasco sauce (or more for taste)
- In a large saucepan, melt the butter with the olive oil over medium heat. Add the garlic and chopped onion and cook, stirring occasionally, until the onions are soft. Add the tomatoes, tomato paste, butternut squash, chicken broth, basil and thyme. Season to taste with the sugar, salt and pepper. Bring to a boil and then reduce heat. Cover and simmer for about 30 to 35 minutes, or until squash is fork-tender.
- Puree the soup, either in the pan with an immersion blender or in a standing blender (return to the saucepan if you use the latter). Stir in 1 cup of the light cream and Tabasco; adjust seasonings as needed. Add more cream as needed to taste (Use all 2 cups for a creamier soup). Heat the soup, then ladle into bowls.
Recipe reprinted with permission from Sally Clayton and Lee Clayton Roper’s A Well-Seasoned Kitchen (Denver, Co., 2009).