Tomato Basil Bisque

I know it’s like 80 degrees here in Chicago but I had a special request for my tomato basil bisque by my bestie Bailey. I used to spend many nights cooking for her and being the best roomie ever, so I get that she misses my cooking. 😉

Not only is this soup amazing to make year round but you can freeze it and thaw it & it’ll still be damn tasty.

Ingredients:

• a drizzle of olive Oil
• 1 tablespoon of butter
• 1 large yellow onion, chopped
• 2 garlic cloves, minced
• ½ teaspoon crushed red pepper
• 2 large cans of whole peeled san marzano tomatoes
• 4 cups of low sodium chicken broth (or vegetable)
• 1 ½ cups of fresh basil
• fresh mozzarella pearls (find them near the fresh mozzarella in the cheese isle)
• salt + pepper
• 1/2 cup heavy cream (can omit but I prefer ALL the dairy.)

Crock-pot: Plop everything (but the mozzarella and heavy cream) in the crock-pot and cook over low for 5 hours. Add cream. Blend soup until smooth. (I used my immersion blender but you could also take the soup out in portions and put it in a blender.) Garnish with mozzarella balls and fresh basil, season with salt and pepper.

Stove top:

1. In a large stockpot over medium high heat, add olive oil, butter, onions and crushed red pepper.
2. Sauté onions until translucent {about 5-7 minutes}.
3. Add garlic, stir for 30 seconds
4. Add chicken broth and canned tomatoes.
5. Bring to a full boil, stirring frequently.
6. Cook on low for 1 hour.
7. Add heavy cream and basil.
8. Blend soup until smooth. Season with salt and pepper.
9. Drop mozzarella pearls into soup so they can melt.
10. Obviously add more basil.

I like to serve with some garlic toast and salad. Perhaps a grilled cheese?

**for garlic toast, just cut up a loaf of baguette. Brush with olive oil and garlic salt and bake for 12 minutes at 375.