Tomato Basil Bisque

Tomato Basil Bisque - a grilled cheese’s best friend for life. This bisque hits all the notes. It’s rich and savory from Sherry and has a pop of freshness from basil. This has to be one of my favorite soups, and I truly think it’s perfect year round. I started growing my own basil last year so I could make this soup whenever I wanted. The leftovers just get better and better. Pair with a grilled cheese for a classic lunch.

Ingredients

• 1 large yellow onion, chopped

• 2 stalks celery, chopped

• 2 cloves garlic, peeled and smashed

• 1/4 tsp. red pepper flakes

• 1/4 cup + 2 tsp. dry sherry

• 2 14.5 oz. cans diced fire roasted tomatoes

• 3 cups low sodium chicken broth

• 1 tsp. roasted chicken better than bouillon

• 1 tsp. red wine vinegar

• 1 cup loosely packed fresh basil leaves

• 1 cup heavy cream or half and half

• Kosher salt

• Black pepper

• Olive oil

Recipe

1. Heat 1 tbsp. olive oil in a large pot over medium heat. Sauté onion and celery in the olive oil with a big pinch of kosher salt. Cook until softened and translucent, about 8 minutes.

2. Add the smashed garlic and 1/4 tsp. red pepper flakes to the onion and celery mixture. Cook for another two minutes.

3. Deglaze the pot with 1/4 cup dry sherry and scrape any bits from the bottom of the pan. Allow the sherry to fully evaporate, about 2 minutes.

4. Add 2 cans of diced fire roasted tomatoes and 3 cups of chicken broth.

5. Bring the mixture to a boil. Reduce the heat to medium low and simmer for 45 minutes with the lid on but partially cracked.

6. After 45 minutes, add the roasted chicken better than bouillon and red wine vinegar. Stir to combine.

7. Remove the pot from the heat and add the basil leaves. Using an immersion blender, blend the tomato and basil mixture until smooth.

8. Add the heavy cream and blend again until fully incorporated and no chunks of tomato remain.

9. Season with 1/4 tsp. kosher salt and few cracks of black pepper.

10. Finish the soup with 2 additional tsp. of dry sherry.

11. Serve in a soup bowl with a drizzle of extra virgin olive oil and additional chopped basil.

Cook’s Notes

• 1/4 tsp. of red pepper flakes gives this bisque a nice kick. If you prefer less spice, add less or omit completely.

• For a vegan option, substitute cream with a can of full fat coconut milk and chicken broth with vegetable broth.

• If you don’t have sherry, you can use white wine or brandy. If you’d rather not use alcohol, use chicken broth.

• If you don’t have roasted chicken better than bouillon, you can omit it. You may need to add additional salt at the end.