This is creamy tomato goodness. I'm from Indiana where we know our tomatoes. My bisque will warm your tummy on a cold day. Sweet, acidic tomatoes are balanced with cool, earthy basil for a rich, luscious bowlful of love. Making homemade soup often takes hours, but not this one...it comes together in a snap!​

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2 tablespoons olive oil

3 cloves garlic, chopped

1/2 yellow or white onion, chopped

1/4 teaspoon salt

grated black pepper to taste

10-12 medium fresh basil leaves

2 teaspoons sugar

1 28oz. can tomatoes (crushed or diced)

1/2 cup dry white wine

1/2 cup heavy cream

 

Place olive oil, garlic, onion, salt, and pepper in a medium sauce pan over medium heat. Stir occasionally for approximately 5 minutes, or until onion and garlic are translucent and soft. Add the sugar. Roughly chop the basil, reserving a leaf or two for garnish, and add to the pot. Cook for another 3 minutes, stirring well to release the essential oils from the basil. Add in the canned tomatoes, juice and all, and the wine. Increase heat to high and bring to a boil, stirring frequently. When boiling, cover the pan with a lid, reduce the heat to low, and simmer for 15 minutes.

 

While still in the pan, use an immersion blender (sometimes called a "stick blender") to smooth the texture of the soup. If you don't have one, you can put the soup in a food processor or blender, then return to the pan. Add in the heavy cream and heat through. Garnish with fresh basil leaves.

Serves 6 - 8.