Kevin's Tomato Basil Bisque // Soups // Recipes
by Megan Crist
One of the best things about early fall is scrambling to make use of the abundance of fruit from final bursts of the tomato plants. Salsas, gazpachos, marinara, caprese salads, ratatouille casseroles, and tomato pies abound. Not to mention the stockpile of canned tomatoes. Aha. Those canned tomatoes that you’re saving for later. This is the soup to make with them. If you’re vegan, cashew cream is a perfect substitute for heavy cream.
1 medium yellow onion, diced
2 stalks of celery, chopped
64 ounces tomatoes, skins removed, diced
1 teaspoon thyme
1 tablespoon oregano
1/4 cup maple syrup
1 pint heavy cream
4 ounces fresh basil leaves
salt and pepper to taste
In a large stock pot, sautée onion and celery in olive oil with a few pinches of salt and pepper until translucent.
Add tomatoes, thyme, oregano, heavy cream and maple syrup.
Simmer 45 minutes, then stir in the basil and blend with immersion blender. Or, use a Vitamix for a soup-er smooth consistency. (Sorry not sorry -I love puns!)
Serves 4-6. You can refrigerate leftovers for about five days. But trust me when I say there won’t be leftovers.
To make the sourdough toasts (and I definitely recommend that you do), sautée about 1 tablespoon of minced garlic in about 1 tablespoon of butter over medium heat. When the garlic begins to brown, add a few slices of sourdough to the pan. Continue cooking 1-2 more minutes, then flip to coat the other side.