One of my all time favorite comfort foods, this Tomato Basil Bisque has been tweaked and perfected over the years and is SO delicious.

They say things come in threes, though I could not tell you with certainty if this is a true statement as Sopranos notoriously are well known for being terrible at entering on the correct count. If you are judging by the current streak of triple digit weather days, I am feebly waving my hands up in the air in defiance if we are in for three solid weeks of this nonsense! The desert is a toasty place to live in the summertime, and I do NOT blame the infamous Snowbirds for abandoning this Southwestern state for cooler climates during these obliteratingly scorching stretches of Summertime.

Perversely, however, there have been many instances where I ventured out into the toaster oven of outside. We headed out to a beautiful wedding that was held outside, the Mariachi band competing with the Country Western tunes in the expansive, rustic Barn where it was held. Headed up to Lake Apache which was wooded, serene, and delightfully breezy on the boat, I triumphed at camping with no AC for the weekend. Continuing maintenance on our pretty little patio gardens, clipping deadheads from hearty (and a couple struggling) rosebushes. Each adventure out in the heat has me hustling back to the crisp, air-conditioned haven of my house.

Adding in the CREAM to make this a Bisque.

There has been quite an array of different fruits and cold salads passing my lips these days, as it is one of my internal defenses against overheating. There was a stretch of cooler days earlier, and I was able to take advantage of the lull in the heat to finally notate down the method and recipe I have for my Tomato Basil Bisque. This is one of my comfort foods, either with Hot and Spicy Cheezits or a lightly cheesy Grilled Cheese sandwich. In fact, almost every time I go for an infusion for the Clinical Trial, I either have a bowl of it the night before or the day after.

The most classic of comfort foods, Tomato Basil Bisque with a Grilled Cheese with Tomato. Perfect little pair to bring you back to good.

As many of us have similar introductions to this classic soup, my first memory of it is the famed kind that comes in a can that you add water to. You could add milk for a richer flavor, however we always used water for a more pure tomato taste. As I grew and tasted an almost obscene variety of tomato soups and bisques, I had started collecting ideas to translate what I loved best, and disliked, to add to my evolving version at home. This final version, which stands as my all time favorite and I have not altered the recipe in years, is to me, perfection. It is a intensely tomato-y flavor, with just a hint of richness from the small amount of cream used. The aromatics are treated in such a way that all the sweet, nutty, deep complexities are drawn out and infused into the finished broth, and there is a subtle bite from the Red Pepper Flakes tempered by the hint of Brown Sugar and Balsamic Vinegar used. Then, the Fresh Basil perfumes and infuses its herby goodness into the soup without being overpowering. I love to top this with some Shaved Parmesan as well, but it is not necessary.

The beauty of this soup, other than the incredible punch of flavor and nuances that are able to develop in just about an hour, is the fact that you are not roasting down pounds and pounds of tomatoes. This is a Tomato Basil Bisque that is completely accessible at any time of year as you use San Marzano Tomatoes. You can always roast down fresh tomatoes which is brilliant, but summer tomatoes yield such a different experience in fresh pasta sauces and soups it’s like comparing apples to oranges. This method utilizes easily accessible ingredients, year round!

This Tomato Basil Bisque is the perfect balance of rich, sweet, and intensely tomato with a bit of heat and sweet Basil peeping through in each bite.

The last time I made this was just before our heat wave struck, and even when the thermometers climbed above those triple digits I still ate and thoroughly enjoyed this Tomato Basil Bisque with a perfectly gooey, crisp, and buttery Grilled Cheese Sandwich made with this Honey Oat Bread. In fact, it was dinner for 4 days running. It seems counterintuitive to eat soup during the summer, but I still maintain that soup season is EVERY season :). Comfort is only a bowl away, and I do NOT let a little (okay a massive) amount of heat dissuade me from sinking into one of the most perfect foods out there. After all, people stand OUTSIDE in that heat to grill this or that, so I cannot be too far out of the sane line of thinking!!!

Topped with a bit of nutty, salty Parmesan, this Tomato Basil Bisque is insanely delicious.

Tomato Basil Bisque

Author: Iris Anna Gohn

Servings: 8

My Tomato Basil Bisque is made up of a few simple ingredients, most of which you probably already have in your pantry. I do NOT recommend using Dried Basil in place of Fresh Basil. The difference in taste is very apparent and throws off the balance of the soup, so you end up tinkering with it quite a bit to approach the effervescence that Fresh Basil (or herbs in general) impart to this dish in particular. In the same vein, San Marzano Tomatoes are what I always use for Tomato Sauces and Soups UNLESS it is something like a Minestrone that contains a Turkey Sausage, because the sweetness of the San Marzano Tomatoes is unmatched. You can use regular canned tomatoes, but please know that you will be adding quite a bit more sugar than this recipe calls for as those tomatoes tend to be much more acidic and have more of a tinned taste that you have to adjust the seasonings for.

For the onion and the garlic, I choose to mince them very, very fine by hand. If you have a food processor or a box grater, however, you may grate these aromatics. I mince them so fine as I do choose to let the tomatoes cook down naturally and break them up with a wooden spoon as the soup simmers rather than blend it for a completely pureed soup. This way the onion and garlic break down almost completely and melt away into the broth rather than ending up with bigger chunks in the finished soup. You can skip this step, however, if you are choosing to puree the soup at the end!

As for heat level, I have a tendency to like things with a bite to them. I think it is a good balance with the cream and sweetness of the tomatoes without being overly present. This recipe calls for 1/2 Tsp Red Pepper Flakes, but if you are very sensitive to heat I’d say you can reduce it down to just a pinch of the Red Pepper Flakes and adjust a little black pepper in instead.

This Tomato Basil Bisque develops more nuances as it sits, so if you end up having leftovers, they are even better the next day. I recommend if you are choosing to freeze a portion (as it freezes and reheats beautifully) that you let it sit overnight in an airtight container in the fridge before transferring to the freezer.

Ingredients

1 Tbsp Extra Virgin Olive Oil
1 Tbsp Salted Butter
1 Cup Minced Very Fine Onion (1 Onion)
2 Tbsp Minced Very Fine Garlic (4-6 Garlic Cloves)
1 Tbsp Balsamic Vinegar
1 Tsp Red Pepper Flakes
2 Tsp Packed Light Brown Sugar
2 1/4Tsp Sea Salt, divided
1/4 Tsp Fresh Cracked Pepper
Two 28 Oz Cans San Marzano Whole Tomatoes
1 can Tomato Paste (No Salt Added)
4 Cups Chicken Stock
1/4 Cup Fresh Basil, cut into Ribbons (Chiffonade strips, roll the basil leaves into a cigar shape then thinly slice them)
1/2 Cup Heavy Cream
Shaved Parmesan, for serving
Fresh Torn Basil Leaves, for serving

Directions

In a large Dutch Oven or Stockpot that has a lid, heat the Olive Oil and Butter over medium high heat. The butter will foam just a bit but stir the two fats together with a wooden spoon so the butter does not burn.
Add the onion into the pot and reduce heat just a touch. Sprinkle just a touch of salt in and stir to help the onions release their juices and encourage them to brown. Sauté for about 8-10 minutes until the onions are profusely sweating and browning.
Add in the garlic and stir for roughly 30 seconds, until the garlic is fragrant. Take care to not burn the garlic!
Deglaze the pot with the balsamic vinegar and stir until all the aromatics are coated. Then add the red pepper flakes, brown sugar, 2 Tsp salt, and pepper. Stir to combine and sauté for a minute or two to help let the spices bloom.
Add in the San Marzano tomatoes, juices and all, tomato paste, and chicken stock. Stir to combine, and let come to a boil.
Once the soup has come to a boil, reduce the heat to medium, medium low and let simmer, partially covered with the lid, for about 30 minutes, stirring occasionally.
Once the 30 minutes are up, break down the larger chunks of tomatoes with the back of a wooden spoon OR blend the soup in a food processor or blender. Continue to simmer for another 10 minutes.
Add in the cream and prepared basil, stir to incorporate everything, then taste and add up to 1/4 Tsp more salt if needed. Simmer for another 5 to 10 minutes to let the flavors meld.
Serve with shaved parmesan and fresh basil.