Tomato Bisque


1/4 cup butter

1 yellow onion

2 cloves garlic

2 15-ounce cans crushed tomatoes (with basil, optional)

2 cups heavy cream or half and half

4 cups stock

Salt and pepper to taste 

Artisan bread, for serving


1. In a large pot or Dutch oven, melt the butter over medium-high heat and continue cooking until it begins to brown, taking on a faint nutty smell. Stir every few minutes to keep from burning.

2. While the butter browns, dice onion and crush garlic. 

3. Once the butter is browned, reduce heat to medium-low and add the onions. Cook until tender, about 5 minutes.

4. Once the onions are tender, add the garlic. Cook for about a minute, stirring regularly until the smell of garlic is strong—you don't want to brown the garlic or else it will get bitter.

5. Add tomatoes, stirring to mix in with the onions and garlic, then add a generous helping of salt. 

6. Add cream and stock, then bring to a slow simmer and let cook for an hour or more. 

7. Before serving, blend the soup with an immersion blender or by pouring it into a blender in portions and puree until smooth. I recommend dipping artisan bread in the soup too.

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