Garlic Tomato Bisque

October 2, 2015

Here it comes people.

Soup Season.

 

The weather has gotten so cold lately in PA.

Hurricanes?? Really??

 

So I am stocking up on some good soups for my weekend in this weekend.

 

And this soup - is to die for.

Yes - raw garlic.

 

You need to know this is insanely garlic tomato bisque.

 

Very earthy - very smooth - very elegant.

 

And then paired with some cheesy toast - very GONE.

 

This soup was gone.

This soup only takes 30 minutes and it's super easy to make. 

And highly comforting.

 

Perfect for a cold night.

 

Just leave out the raw garlic if that scares you.

 

I know - the love is real.

But whatever you do - don't leave out the cheesy bread.

 

Of course there's bacon too.

 

It is delicious - like an open faced grilled cheese with tomato soup, like back in the old days. 

 

With the melting snowman on TV eating Campbells Soup after a blizzard came through.

 

I miss those days. 

 

 

and that commercial........

 

 

Servings: about 4 servings (6 cups of bisque)

Cook Time: 30 minutes

Prep Time: 5 minutes

 

Ingredients:

  • 3 Tbs olive oil

  • 2 Tbs butter

  • 2 medium onions roughly chopped

  • 7 basil leaves (or 1 tsp dried)

  • 1 Tbs fresh oregano leaves (or 1/2 tsp dried)

  • 1 whole head of garlic, cloves smashed with a knife (about 10-12 cloves)

  • 1/2 tsp kosher salt

  • 1/2 tsp pepper

  • 1 28 oz can of san marzano tomatoes (whole - peeled)

  • 1/4 c heavy cream

  • 1/4 c fresh grated parmesan cheese

 

Cheesy Toast:

(top bread slices with cheeses and bake at 350 for 7-10 minutes until bubbly then top with crispy bacon)

  • 4 slices of bread (any kind)

  • Sharp White Cheddar - grated

  • Sharp Cheddar - grated

  • Parmesan - grated

  • Bacon

 

Directions:

  1. In a pot over medium heat - combine the oil, butter and onions.

  2. Cook until browned and caramelized, about 10-15 minutes.

  3. Add in the fresh herbs (or dried) and garlic and cook until fragrant - about 2 minutes.

  4. Add in the salt and pepper, stir and then add in the san marzanos.

  5. Bring to a boil then reduce to medium low heat, add the cream, and let cook for 10 minutes.

  6. Using an immersion blender, blend the soup until thick and creamy.(if you don't have an immersion blender, you can use a stand blender, but blend in batches so the blender doesn't explode from the hot liquid)

  7. Stir in the parmesan cheese and taste for any additional seasonings.

  8. Pair with cheesy toast and serve immediately.

  9. ENJOY!!!

 

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