Tomato Bisque

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Soup is always a comfort, particularly on a cold day but really anytime you simply need a pick-me-up. Tomato has always been one of my favorites; it is creamy and it tastes like home. The specific recipe I found today not only made the recipe healthy but also kept the same rich taste you’d expect.

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The recipe was fairly simple; I started with some butter, onions, and garlic. Once they had been lightly browned, I added tomato, basil, stock, some crushed red pepper, and get this: cannellini beans!

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The beans added a creamy consistency you would expect from a tomato bisque recipe sans all the cream. Once that had simmered, I used my immersion blender. No need for a food processor, the blender not only worked quickly, but I could keep it in the same pot I had used to make it in. 

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With an addition of a little cream, much less than you’d find in any other tomato bisque recipe, we were ready to eat. The kick you got from the pepper was just right and it wasn’t completely smooth which kept you interested in it. As far as tomato soup recipes go, this has to be one of the best. Bon Appetit!

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Tomato Bisque

Adapted from A Spicy Perspective

Makes 6 servings

2 tablespoons butter

1 large onion, chopped

5 cloves of garlic, peeled and minced

28 ounces crushed tomatoes

1 tablespoon tomato paste

1 bunch fresh basil leaves

32 ounces chicken stock

15 ounces of cannelini beans

1/4 teaspoon crushed red pepper

1/4 cup heavy cream

Salt and pepper to taste

Saute butter, onion, and garlic in a saucepan over medium-low heat.

Add tomatoes, paste, basil, stock, beans, and crushed red pepper and simmer over medium-high heat for about twenty minutes.

Turn off the heat and with an immersion blender, blend until smooth.

Add salt and pepper to taste. Stir in the cream and serve with extra basil chopped on top.

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