Blue Ribbon Recipe
Classic goodness! This delicious recipe isn't even in the same ballpark as that stuff that comes in the can. Show your grilled cheese a little love and pair it with this wonderfully creamy soup. The Test Kitchen
2 Tbspolive oil
1 smallonion sliced
1 clovegarlic minced
3 sprig(s)fresh thyme
1 can(s)28 oz crushed tomatoes in puree
1 1/2 cchicken broth, low salt
2 Tbsphoney- or less or more to taste
1 tspsalt -or more to taste
1/4 tspfinely ground black pepper - or more to taste
1/2 chalf and half
2 Tbspchopped fresh flat leaf parsley (optional)
How to Make Tomato Bisque
- Cook onion over medium heat in oil until lightly browned. About 8-10 mins.
- Add garlic, thyme and stir until fragrant. Add the tomatoes, broth, honey, salt and pepper. Bring to a boil over high heat. Reduce the heat and simmer, stirring frequently until reduced by about a quarter and thickened. About 35 mins.
- Using either an immersion blender or a stand alone, puree about half the soup. It will still be chunky and thick. Return it to the pot and stir in the cream.
- Heat gently and adjust the seasonings. Ladle into bowls and if using, sprinkle with parsley and serve!