Tomato Basil Bisque

Hi friends! Sorry for the brief hiatus, but between end-of-rotation exams and innumerable research deadlines, cooking kind of fell to the wayside. But have no fear! When I come back, I come back with a vengeance…and by vengeance, I mean a really tasty recipe.

With my week long trip to seattle more than half over, I have one very concrete opinion formed – it rains a lot (now is that an opinion or a fact??). What does rain make me crave? Warm, comforting soup. And with that, I am happy to present to you one of the tastiest, warm-you-from-the-inside-out soups.

What you need:

• 3 tbs butter
• 5 cloves garlic, minced
• 1 medium onion, minced
• 3 tbs flour
• 2 28 oz crushed tomato
• 3 cups broth (chicken or otherwise)
• 2 tbs honey
• 2 tsp salt
• handful of basil, chiffoned (or 1.5 tbs dried basil)
• 1 cup half and half
• black pepper to taste

What you need to do:

1. Melt the butter in a large pot and sauté the garlic and onions until the onions start the soften.
2. Add the flour to the pot and stir. It’s going to thicken up, but don’t worry. That’s what supposed to happen with a roux.
3. Add the crushed tomatoes, broth, honey, salt and basil to the pot. Stir to combine.
4. Bring the soup to a boil and turn down the heat to simmer for 5-10 minutes.
5. Add the half and half when the soup has 2 minutes left to go.
6. Serve with toast or grilled cheese and enjoy!

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