Creamy Tomato Bisque is the best comfort food for dinner in the fall or winter season This warming soup is made from scratch with canned tomatoes and can be served with fresh basil and grilled cheese sandwiches to dunk in it.
2(28) oz cans whole tomatoescrushed by hand
4tablespoonsunsalted butter½ stick
½pounddiced yellow onion
2 ½cuphomemade or low sodium chicken stock or broth
¼teaspoonbaking sodaplus more to taste
1 ¼teaspoonDiamond Crystal kosher saltplus more to taste (use half amount if another brand)
¼teaspoonfreshly ground black pepper
Chopped basil for garnish
In a large mixing bowl, add cans of tomatoes and crush by hand, set aside.
In a 6 quart dutch oven, melt butter over medium heat. Butter should be foaming but not browning or burning. Add carrots, onion and garlic and stir occasionally for 10-15 minutes until vegetables turn soft and butter begins to brown.
Once the vegetables are soft, add in crushed tomatoes and juices, chicken stock, Parmigiano-Reggiano rind if using and stir to combine. Allow broth to come to a brief boil and then reduce the heat to medium low for a simmer.
Cook for 1 and ½ hours, stirring occasionally until liquid reduces and becomes thicker.
Remove rind and discard. Taste broth and if acidic, add baking soda. Allow the broth to foam and stir until it stops. Taste again and continue to adjust for taste, a strong acidic taste should mellow out (brands of canned tomatoes can vary in acidity).
Turn off the heat and puree soup with an immersion blender until smooth.
Stir in cream, kosher salt (Diamond Crystal Kosher; use half amount and taste if using another brand), freshly ground pepper and cayenne pepper. Taste soup and adjust the level of salt and cayenne pepper as needed. Soup should taste flavorful but not salty.
Serve in bowl and garnish with chopped basil on top. Enjoy with grilled cheese if desired.
Chicken broth or vegetable stock can be used in this recipe, homemade is preferred.
You can use a blender instead of an immersion blender, but cool soup slightly before pureeing.
Use canned whole peeled tomatoes and crush by hand.
Use Diamond Crystal Kosher salt if available, it is a coarser salt than table salt. Use half the amount if using a different brand and season to taste
Add baking soda until the acidic bite is gone from the soup, I’ve used up to a teaspoon before, just adjust slowly.
Store in the fridge for up to 1 week or in the freezer for up to 3 months.