Tomato Bisque with Cheesy Garlic Crostini

Grab a book or turn on your favorite show and cozy up with a bowl of this warm, delicious soup next time the temperature drops outside.

Tomato Bisque with Cheesy Garlic Crostini

  • Servings: 4-5
  • Time: 30 mins
  • Difficulty: Easy
  • Print

Creamy tomato bisque with a bit of a kick is the perfect dish for a cold night spent indoors.

Sometimes all I want is a big bowl of comfort food.  The problem with a lot of comfort food is that it takes a while to cook.  Even easier recipes that don’t involve much more than throwing some meat and potatoes into a slow cooker for the day still involve planning ahead.  That’s why this recipe for tomato bisque is so great – it takes about 30 minutes start to finish, and I typically have most of the ingredients lying around in my kitchen.  This bisque strikes a really nice balance between being bright and full of tomato flavor while also being rich, smooth and creamy.  It’s also incredibly filling, especially with a couple of cheesy garlic crostini on top (get the recipe for the crostini here).  Basically, it’s the perfect comfort food for when you need something homey and filling but don’t have hours to spend cooking or planning your meal.

Ingredients:

1 tablespoon olive oil

2 tablespoons butter

2 large cans whole peeled tomatoes (I always find San Marzano tomatoes, but any will do)

1 medium yellow onion, chopped

4-5 garlic cloves, chopped

1 teaspoon red pepper flakes (start with a teaspoon and add more if you prefer your soup spicier.  I like mine to have a pretty decent kick, so I typically add close to a tablespoon)

1.5 cups chicken stock

1/3 cup heavy cream

1 teaspoon dried oregano

1 teaspoon garlic powder

2 teaspoons salt

1 teaspoon black pepper

Directions:

In a heavy bottomed pot, heat the olive oil and butter over medium heat until butter is melted.

Add chopped onion and 1 teaspoon salt and cook until just translucent, about 5 minutes.

Add fresh garlic, oregano and red pepper and cook for another 3 minutes.

Add tomatoes.  Use your spatula or spoon to break the tomatoes up while they heat through.  Cook for about 5 minutes.

Add chicken stock and bring to simmer.

Pour mixture into a blender and puree until smooth.

Return mixture to pot and add cream, remaining 1 teaspoon salt, 1 teaspoon garlic powder and black pepper.  Stir and heat through, about 3 more minutes.

Add more red pepper or salt as desired.  Top with crostini, parmesan cheese and a sprinkle of oregano.  When I don’t have the time or ingredients to make the crostini, I sprinkle a few sunflower seeds over my soup for some crunch!

This recipe will make about 5 medium-sized bowls of soup.  As far as leftovers go, this soup is wonderful the next day; just reheat it and enjoy!

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