One of my husband’s favorite meals is – and always will be – simple, classic grilled cheese and tomato soup. It was one of the first meals I wanted to master when we began cutting out preservatives. I found a base tomato soup recipe years ago and have been tweaking it ever since. This is the result; a thick, rich bisque, loaded with basil. Because basil.
One of the shortcuts I take without shame is using canned tomatoes. Removing tomato skins can be frustrating and not always worth the effort, considering canned San Marzano tomatoes from Italy have lower acidity. I recommend the consistency and quality of the Cento brand, available at most grocery stores.
This recipe freezes well. I frequently double it, serve two servings for dinner, and freeze the six remaining quarts as individual servings for later, making it just as easy to grab as a can of Campbells.
Tomato basil Parmesan bisque
2-3 cloves of garlic, minced
1 – 28 oz can of crushed tomatoes
1 – 14 oz can of whole tomatoes in tomato juice
2 cups of chicken stock
1 TBSP dried basil
1 tsp of salt
1 tsp of sugar
1/2 tsp of fresh ground black pepper
1/3 cup of heavy cream
1/4 cup fresh basil, julienned
1/2 cup parmesan cheese, grated
Combine garlic, tomatoes, chickens stock, dried basil, salt, pepper, and sugar in a medium sauce pan. (Add the whole tomatoes one at a time, squeezing each into the pan to break them up.)
Simmer the soup on a medium heat for 20 minutes.
Pull off the heat. Puree soup with an immersion blender until all the tomato chunks have become smooth. Stir in heavy cream and julienned fresh basil.
Return sauce pan to the stove. Simmer until heated through.
Stir in Parmesan cheese and adjust salt and pepper to taste before serving.
(Note: if any of your tomato-based dishes taste overly bitter – from marinara sauce to salsa – it’s likely the acidity level of your tomatoes. Try adding a little sugar to counter it.)