Tomato Bisque

Ingredients

• 1 PoundsButter
• 2 CupsChopped Onion
• 1/2 CupChopped Garlic
• 2 (#10 Cans)Crushed Tomatoes
• 2 (50 Oz) CansTomato Soup
• 1 (12 Oz Can)Tomato Paste
• 3 PoundsCream Cheese
• 1 1/2 CupsRed Wine Vinegar
• 1 CupDried Basil
• 3 QuartsMilk
• 4 QuartsHeavy Cream

Nutrition / serving

No nutrition data for this recipe — tap Nutrition in Ask Chef AI above for an estimate.

Method

1. 1

   In a large stockpot, melt the butter over medium heat. Add the chopped onion and garlic and sauté for 5-7 minutes, until softened and fragrant, taking care not to let the garlic brown.

   ⏱Start 5:00
2. 2

   Stir in the crushed tomatoes, tomato soup, and tomato paste, mixing well to combine.

3. 3

   Add the cream cheese in chunks and cook over medium-low heat, stirring frequently, until fully melted and smooth, about 10-15 minutes.

   ⏱Start 10:00
4. 4

   Stir in the red wine vinegar and dried basil.

5. 5

   Gradually whisk in the milk and heavy cream, then bring the bisque to a gentle simmer over medium-low heat, stirring often to prevent scorching on the bottom, and cook for 15-20 minutes until slightly thickened.

   ⏱Start 15:00
6. 6

   Remove from heat and puree directly in the pot with an immersion blender on low speed until completely smooth and velvety.

7. 7

   Taste and adjust seasoning, then ladle into bowls and serve hot, garnished with a swirl of cream or fresh basil if desired.