Who says soup is for winter only? Our simple Tomato Basil Bisque with Parmesan Crisps is perfect for any time of the year.
I love soup almost as much as I love chicken. All of nature’s goodness in a bowl ready to be slurped up with a spoon. It doesn’t get any better than that.
The other great thing about soup? Dumping a bunch of tasty ingredients in a pot, adding liquid and letting the stove do the rest. It’s the easiest thing to cook ever (and the easiest thing to eat ever – Yummmm!)
On one of our weekday bike rides, Cody and I stumbled upon a beautiful nearby park with lots of tennis courts. We came home, googled the park and guess what?? It’s free!
So, now we’re going to go pick up some cheap rackets and add the occasional game of tennis to our schedule. Back in high school I was obsessed with tennis – so only time will tell if I’m still able to get a tennis ball over the net. More on that when it happens…
Ok ok, let’s get back to the matter at hand. After about 45 minutes of simmering away, the soup gets poured into a blender and blitzed until it’s silky smooth. Stir in a splash of cream and you’re ready to start slurping away! [We use this cool little Ninja blender – check out the shop page for more info! ]
I love bread so much. Especially with soup. But as we all know, bread is not too great for your body, which is why we avoid it.
So, instead of bread, we made little parmesan crisps to dunk in our soup. They are basically just blops of shredded parmesan that got crisped up in our little toaster oven for a couple of minutes. It goes great with the soup and adds some lovely texture!
Pin It! – Tomato Basil Bisque
Tomato Bisque with Basil Recipe
- 2 cans diced tomatoes
- 1 onion (diced)
- 2 celery stalks (diced)
- 2 cloves garlic (minced)
- 1 tablespoon tomato paste
- 2 teaspoon dried basil
- 6 cups vegetable broth
- to taste salt/pepper
- ½ cup heavy cream
- Sauté the onion and celery in a medium sized pot until soft [about 5 minutes].
- Add all the rest of the ingredients [except the cream] and allow to simmer for 45 minutes.
- Use an immersion blender, and blend until smooth.
- Now, stir in the cream.
- Garnish with fresh basil and serve immediately.
Tips and Tricks:1. We like to put about 12 x 1 tablespoon of shredded parmesan on baking paper and into the oven at 400F/200C for 5-10 minutes until golden as crisp. These little cheese rounds are great for dipping into the soup.