Tomato Bisque Basil Soup
A hearty, homemade tomato-based soup that is both filling and delicious.
Servings: 4 people
Calories: 663kcal
Equipment
- 1 Dutch oven
Ingredients
- 1 pound tomatoes Plum
- 1 onion sliced
- 2 cloves garlic minced
- 1 celery stalk diced
- 1 carrot peeled and diced
- 3 teaspoons Italian seasoning
- 1/4 cup white wine (or chicken broth)
- 3 cups heavy whipping cream 35%
- salt and pepper to taste
Instructions
- In a large Dutch oven over medium heat, combine all the tomatoes, onion, garlic, celery, and carrots with the Italian seasoning.
- Allow the mixture to sweat for about 8 minutes while stirring occasionally.
- Pour in the white wine to deglaze the Dutch oven, then add the heavy whipping cream.
- Increase the heat to medium-high until the soup comes to a light boil. Afterward, reduce the heat to medium-low and let the soup simmer for about 20 minutes.
- Remove the Dutch oven from heat. Using an immersion blender, puree the soup inside the pot until smooth. Alternatively, you may carefully transfer the soup to a blender and then allow it to cool for a bit before pureeing.
- Season with enough salt and pepper to taste, and then serve in bowls.
Notes
- If you want your soup to be chunky rather than smooth and silky, you can skip blending the ingredients altogether. After letting the soup simmer, add salt and pepper to the dish before serving the warm soup.
- When cooking this soup, avoid using pots made of metal such as aluminum, copper, and cast iron since they can react with the tomatoes and give your soup a bit of a metallic taste.
- If you think the soup tastes too acidic, then you can add a bit of sugar to balance it out.
Nutrition
Calories: 663kcal | Carbohydrates: 15g | Protein: 7g | Fat: 65g | Saturated Fat: 41g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 202mg | Sodium: 68mg | Potassium: 565mg | Fiber: 3g | Sugar: 10g | Vitamin A: 6147IU | Vitamin C: 20mg | Calcium: 169mg | Iron: 1mg