This has become a perennial Southern Appalachian Mountain favorite! Best made in summer when the tomatoes and basil are in, and frozen or canned for warm winter comfort.
Ingredients:
1 quart stock (veggie, chicken or beef: always best homemade from scratch!)
6 fresh tomatoes, cored & peeled (preferably an heirloom like Cherokee Purple that leans toward the sweeter side)
1 - 20 oz. can organic, crushed tomatoes (San Marzano are the best!)
¼ cup butter or ghee
1 large red onion, chopped
2-4 cloves garlic, pressed
3 stalks celery, chopped
1 red bell pepper, chopped
1 teaspoon oregano (Mexican is very nice!)
½ teaspoon Red pepper flakes
salt & black pepper to taste
1 teaspoon brown sugar
1 cup loosely packed basil leaves, coarsely chopped
2 tablespoons cooking white wine or sherry
½ cup organic heavy cream
Directions:
In a large soup pot sauté onion in butter until translucent, add garlic, celery, oregano and red pepper flakes and sauté for 2-3 minutes. Add red bell pepper and sauté until soft. Add stock, fresh tomatoes, salt and pepper and simmer for 20 minutes. Add canned tomatoes and sugar and simmer 10 minutes longer. Add basil and sherry and turn off heat. Let sit for 5 minutes. Adjust salt and pepper. Remove from burner and cool for 5-10 minutes, then process in blender or food processor. Return to pot, add cream, heat through and serve. Garnish with thin slices of basil, Parmesan cheese and croutons as desired.
Bisque photo by Thea ©2019