1/2 of a 14.5oz can of tomato sauce [pureed tomatoes]
1/2 of a 15oz can of fire roasted tomatoes
1/2 an onion, diced [approx 1.5 cups]
1/2 cup vegetable broth
2 Tbsp grape seed or olive oil
1 large clove of garlic, smashed and minced
1 stalk of celery, diced [approx 4 Tbsp]
5 baby carrots, chopped
3 ounces cream cheese
1/4 tsp salt
1/2 tsp sugar
1 Tbsp freeze dried basil [or fresh] plus extra to garnish
freshly ground black pepper, to taste
immersion blender or a fabulously good blender/processor.
1. Saute chopped onions, celery and carrots in 2 Tbsp oil until tender.
2. Once tender, add garlic and saute for about a minute or so to bring out the flavor.
3. Season with salt and pepper. Next add tomatoes, tomato sauce, cream cheese and broth and let simmer for 25 minutes, until the vegetables are tender and the flavors have shacked up together. Taste for seasoning and add more salt, pepper, and the sugar, if needed. Next add your basil.
4. If you’re using plain dried basil, start with 1/2 Tbsp and then slowly add more to taste. For freeze dried [its amazing, buy some!] or fresh you’ll want to toss in a Tbsp. Next, puree using a hand held immersion blender until fabulouslly smooth and bisque-like. Serve in soup bowls with a sprinkle of fresh basil on top.
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