Creamy Tomato-Basil Bisque

This is hands-down one of my favorite soups. It’s creamy, thick and freezes very well. I like to buy crusty bread when I make this soup and make my own homemade croutons.
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 2 28oz cans of diced tomatoes (fire-roasted, if available)
  • 2 tsp of sugar
  • 1 tsp of balsamic vinegar
  • 1 tsp dried basil
  • 1 bay leaf
  • 2 1/2 cups low sodium vegetable broth
  • 1/3 cup half and half or soy creamer
  • 1/4 cup chopped fresh basil, for garnish
  1. Heat oil in a suace pan over medium heat. Add onion and garlic; cook for 5 minutes.
  2. Add tomatoes, sugar, vinegar, basil, bay leaf, and broth. Cover and simmer for 10 minutes. Remove bay leaf.
  3. Puree soup in a blender or food processor until smooth. Strain through a strainer into a saucepan and return to simmer.
  4. Remove from heat and stir in half and half. Season with salt and pepper.

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