Doesn’t something with “creamy” and “bisque” in its name just sound….well creamy and bisquey?

recipe: creamy tomato basil bisque
  • 2 T olive oil
  • 1 medium onion , chopped
  • 3 medium garlic cloves, minced
  • 1 (28-ounce) can good quality whole peeled plum tomatoes packed in juice (unsalted)
  • 1 T brown sugar
  • ¾ C cashews, powdered, blended with 1 cup water vegetable broth
  • 2 C more veggie broth
  • ½ t salt (or more, to taste)
  • freshly-ground black pepper to taste
  • fresh basil chopped (as much as you like)
  1. Heat olive oil in a heavy pot over medium-high heat until shimmering, then saute onion, garlic, and bay leaf, stirring often, until the onion is translucent, about 8 minutes.
  2. Stir in the whole can of tomatoes and their juice. Smash up the tomatoes with a big wooden spoon (put on your apron first).
  3. Stir in the sugar and then the cashew cream and then the other 2 cups of broth and bring the mixture to boil.
  4. Reduce heat to medium and cook, stirring occasionally, for 10 to 15 minutes.
  5. Transfer the mixture to blender (let it cool a while first if you do this – or the lid will cave in, or worse pop off and it’s a mess – trust me – and even after it has cooled a bit take the middle of the blender cap out to let steam escape) or user an immersion blender.
  6. Return soup to boil, add salt, and season to taste with freshly-ground black pepper.
  7. Garnish with freshly chopped basil.