Wednesday, January 13, 2010

Tomato-Basil Bisque

Here is a recipe for a soup that I have served at every restaurant I have worked at for over 20 years. It is flat out the most simple recipe to make, and a real crowd pleaser. I made 5 gallons of it last night, we had it for supper with a salad and garlic bread. And best of all, my finicky eating 3 and 5 year old children love it! Score!

Tomato-Basil Bisque

2 qt. Crushed tomatoes
1 qt water
4 stalks celery (fine mince)
2 medium yellow onions (fine mince)
1/4 cup dried basil
2 bay leaves
1 pint heavy cream
1 tsp. cayenne pepper (optional)
Salt and pepper to taste

Technique: saute the celery and onion in olive oil until soft. Add remaining ingredients (except cream) and simmer for 1 hour. Taste and adjust seasoning. If the tomato product you are using seems really acidic, add a little sugar to counteract. Add the cream just prior to serving, and remove bay leaves. Enjoy!

1 comment:

  1. Hello! Found you on FB from the volumeone fan site. Awesome looking recipe! Can't wait to read more about our wonderful Chippewa Valley! Best of luck to you in blog land