Gluten-Free Tomato Basil Bisque

Ingredients

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• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium onion, chopped
• 1 medium carrot, peeled and chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste Shop
• 2 cans (28 oz each) whole peeled tomatoes, with their juice
• 2 cups vegetable broth Shop
• 1 tsp granulated sugar Shop
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1 cup packed fresh basil leaves, plus more for garnish
• 3/4 cup heavy cream

Instructions

1. 1 Melt the butter with the oil in a large pot over medium heat. Add the onion and carrot and cook until soft, about 8 minutes. Add the garlic and cook for 1 minute.
2. 2 Stir in the tomato paste and cook for 1-2 minutes, until it darkens slightly.
3. 3 Add the tomatoes with their juice, crushing them with a spoon, then the broth, sugar, salt and pepper. Bring to a boil, then simmer, partly covered, for 25 minutes.
4. 4 Turn off the heat and add the basil. Puree until very smooth with an immersion blender, or in batches in a blender with the lid vented.
5. 5 Return the soup to low heat, stir in the cream and heat through without boiling. Taste and adjust the salt.
6. 6 Serve garnished with torn basil and a little more cream, with a grilled cheese made on gluten-free bread if you like.

Tips & Notes

• Blend the basil into the hot soup at the end instead of simmering it. Fresh basil loses its bright flavor and turns dark after long cooking.
• Taste the tomato basil bisque before adding all the sugar. Tomatoes vary a lot, and some cans need no sugar at all.
• Add the cream over low heat and keep it below a boil. Acidic tomatoes can make cream curdle if the soup boils hard.

Common questions