Tomato Bisque is one of my family’s favorite soups that always pairs perfectly along a grilled cheese sandwich for a quick and easy weeknight meal. This is one meal I remember my mother making me on cold winter days for lunch after I had been playing in the snow all morning long and needed to “thaw out.”
With any recipe that has few ingredients, only use high-quality seasonings and ingredients. You will notice the difference. If you are afraid of the half-and-half, well I can’t help you there. It’s a bisque and isn’t meant to be a “skinny bisque.” It’s meant to taste rich and divine, not bland and lifeless.
1 medium onion-thinly sliced
1 tablespoon butter
2 cans stewed tomatoes with Italian seasoning
1 bay leaf
1 heaping tablespoon brown sugar
1 teaspoon dried basil
2 whole cloves
1 teaspoon salt
1/2 teaspoon black pepper
2 cups half-and-half
1 cup milk
2 tablespoons chopped chives
In heavy saucepan, sauté the onion in butter for 5 minutes, Add tomato, bay leaf, brown sugar, basil, cloves, salt and pepper. Simmer, stirring occasionally for about 25 minutes.Remove bay leaves and cloves. Puree rest. Strain if you want a very smooth soup. (I like the little pieces of tomato) Add cream, milk and heat well, do not scald. Serve sprinkle with Parmesan and croutons.