Diary of a Foodie

Tuesday, June 17, 2014

Tomato Basil Bisque

Why would I be posting a soup recipe mid-June? Well, considering it's 48 degrees and pouring rain right now, it's totally appropriate.

I love this recipe and make it a couple times a month every fall and winter. The next time a cool day hits your area, try this out.

Tomato Basil Bisque

1/2 onion, diced
3 cloves garlic, minced
2 TBSP olive oil
3-14.5 oz cans crushed tomatoes
2-8 oz cans tomato sauce
1 TBSP honey
1 1/2 c half and half
6-10 basil leaves, chopped
1 1/2 tsp Kosher salt
1 tsp ground black pepper

In an 8 qt sauce pan, heat olive oil over medium heat. Add onion and garlic and sauté for 3-5 minutes. Add crushed tomatoes and tomato sauce and cook for 10 minutes. Add honey, half and half, salt and pepper. Lower heat to low and cook for an additional 5-10 minutes, stirring occasionally. Add basil in the last 2 minutes of cooking. Serve with grilled cheese, if wanted.

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