Quick Tomato Bisque
Rich, satisfying, and easy to pull together in a pinch, this tomato bisque works as a quick weeknight meal or can easily be doubled or tripled to feed a crowd for entertaining. Although the recipe calls for canned tomatoes and condensed tomato soup, it delivers a delicious homemade flavor thanks to the addition of herbs and heavy cream. This recipe originally came from the late Marge Clark, a farmer’s wife from Indiana and cookbook author of It’s About Thyme and Christmas Thyme at Oak Hill Farm.
Serves 4 – 6
INGREDIENTS
One 28-oz. can crushed tomatoes
Two 10.5-oz. cans condensed tomato soup, such as Campbell’s
2 tsp. dried basil or dill
½ tsp. garlic powder
1 cup heavy whipping cream or half-and-half, plus more garnish (optional)
Kosher salt and freshly ground black pepper
Fresh basil or dill, for garnish (optional)
METHOD
In a medium saucepan, mix together crushed tomatoes and condensed soup. Stir in basil (or dill) and garlic powder. Heat over medium heat until very hot. Lower heat; add heavy cream and continue heating through. (Note: soup does not need to come to a boil.) Season to taste with salt and pepper.
Ladle soup into bowls. Garnish each with a sprig of fresh basil or dill and a swirl of cream, if desired.
Cook's Note: This soup freezes well, even with the heavy cream, and will not curdle upon reheating.
