Creamy Tomato Soup
A classic tomato bisque that's savory and robust.
Equipment
- Immersion Blender
Ingredients
- 2 tbsp butter
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp each fresh or dried chopped basil and thyme
- 1 tbsp salt
- 1 tsp ground black pepper
- 1/2 cup white wine
- 2 14oz. cans San Marzano tomatoes, undrained
- 1/2 cup heavy whipping cream
Instructions
- In a medium to large pot melt the butter over medium heat. Add the garlic, basil and thyme and stir for 30 seconds until it becomes fragrant but not burned.Add the diced onion and cook stirring frequently until the onions begin to become translucent. Add salt and pepper.Add the white wine and cook for about 2 minutes. Add in the tomatoes and stir to combine all ingredients. Cook over medium low for about 20 minutes to meld the flavors together. Remove from heat and blend thoroughly with an immersion blender or transfer to a blender in batches to blend, then return to pot. Add the heavy cream and simmer on low for at least 30 minutes or up to all afternoon.Serve with grilled cheese sandwich or a "crunchy" like croutons or crackers.Enjoy!
