What’s Cooking In SG’s Kitchen? Ryker Suicide’s Yummy Tomato Bisque
Nov 2011 08

What’s Cooking In SG’s Kitchen? Ryker Suicide’s Yummy Tomato Bisque

Posted In All Things SG,Blog,Food & Drink,Vegetarian

by Ryker Suicide

Last night I made a really yummy tomato bisque. It’s great served topped with your favorite garnishes (cheese, cracked pepper, croustinis, or fresh julienned basil!) and with baby grilled cheese sammies! It’s a perfect cold weather super food, and is easy to make. It also makes a great appetizer for fall/winter dinner parties served in a martini glass

Ingredients:

  • 3 tablespoons good olive oil
  • 1 1/2 cups chopped red onions (2 onions)
  • 2 handfuls of baby carrots, chopped
  • 3-4 cloves minced fresh garlic
  • 2 pounds vine-ripened tomatoes, coarsely chopped (3 large
  • 1 can diced tomatoes
  • 1 1/2 teaspoons sugar
  • 1 tablespoon tomato paste
  • 1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
  • 3 cups chicken stock
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 3/4 cup heavy cream
  • Garnishes can include all or any of: julienned fresh basil, a basil/Parmesan croustini**, shredded Parmesan, and/or fresh cracked pepper.

Preparation:

Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and sauté for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt and pepper, and stir well. Bring the soup to a boil, lower the heat, and simmer uncovered for about 45- 50 minutes, until the tomatoes are very tender and aromatic.

Add the cream to the soup and ladle it by serving into blender (or process through food mill or veggie mixer). Reheat the soup over low heat just until hot and serve with desired garnishes.

**Directions for Parmesan Croustini:

Slice a loaf of fresh French bread into small diagonal pieces, sprinkle with olive oil, Parmesan cheese, and a bit of dried sage or basil (basil works particularly well with this recipe). Go easy on the basil if you plan to further garnish the soup with it (recommended). Bake until cheese begins to brown at about 250 degrees (about 10 minutes).

Enjoy!

Related Posts:

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What’s Cooking In SG’s Kitchen? Mimmi Suicide’s Vegan Chili With Guacamole

What’s Cooking In SG’s Kitchen? Ryker Suicide’s Mahi-Mahi Tacos with Red Cabbage Slaw, Avocado-Tomato Salsa and Pineapple Hot Sauce

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