My summer ended today. I returned to my day job as a teacher. The morning faculty meeting lasted some three hours and change. Then I helped direct an hour-long computer training. Then I took another hour-long class online. Then I attempted to start a three-hour training given online by Cambridge University. For some reason, my school system was blocking Cambridge University because they claimed that their site wasn’t properly secured. I gave up.
When I finally arrived home, I wanted to cry just a bit. Then I wanted dinner. Something comforting. Something easy. Something warm. Something that would nourish me and help me get ready for another 3-hour meeting tomorrow.
Tomato Bisque was the answer to my long, boring, no good, very bad day. Easy, warm, comforting, nourishing and scrumptious. Do you remember eating tomato soup and cheese sandwiches when you were young?
I used canned tomatoes and dried basil because I was exhausted and they were handy. You will not be able to tell everything wasn’t fresh.
Servings: 4 cups
Time: Active time 10 minutes; Cook: 50 Minutes, Soup in about an hour
Hardware: Measuring spoons and cups, a cutting board and knives, a can opener, a wooden soon, a 10-inch skillet, a blender (or an immersion blender) and a tea towel
- 3 tablespoons butter
- ½ small onion (2 ounces)
- 2 cloves of garlic
- 1-28 ounce can whole, peeled tomatoes-do not drain
- 2 cups veggie broth (or water)
- ½ tablespoon dried basil
- Salt & pepper
- ¼ cup sour cream
- Croutons and cream for garnish
- Dice the onion and the garlic. Heat the butter on medium and sauté the veggies until the onions are translucent. Stir occasionally. Everything should be bubbling, not browning. This should take about 5-7 minutes.
- Add the entire contents of the can of tomatoes to the skillet. Add the veggie broth, a pinch of salt and the basil. Cook at a low boil for 30-40 minutes. Stir just enough to keep anything from sticking. You can break up the tomatoes if you want.
- When the soup has reduced some and is thickening then remove it from the heat and allow it to cool slightly. Taste and adjust the salt. Pepper to taste. I like my tomato soup peppery.
- I used an immersion blender to make this step easier. Add the sour cream to the skillet and use the stick blender to completely liquefy the soup. Everything should be as smooth as you can get it.
- If you are using a regular blender, add the tomatoes and the sour cream to the blender jar. Remove the little detachable cup in the center of the lid. This is called fill cap. Fold the clean tea towel into a small square and hold it over the open hole in the lid. If you don’t then the heat from the soup will blow the lid off and make a big mess. Blend everything until the soup is a smooth as possible.
- Serve warm. You can garnish the bisque with some croutons and a tiny drizzle of cream.