Tomato Bisque Soup

At the Little French Bakery Cooking School, we believe in creating a warm and inviting atmosphere for our students, especially during the winter classes. One of our all-time favorite recipes is this delightful Creamy Tomato Basil Soup. Inspired by the Baker’s Rooms and Ovens of Brittany, a French restaurant group in Madison, Wisconsin, we’ve adapted this classic soup to add our own light and comforting touch. Whether you prefer it chunky or smooth, this soup will fill your home with the cozy aroma of tomatoes and basil, perfect for enjoying with a side salad and some crusty bread. Let’s dive into the recipe and learn some useful tips to make the best of this heartwarming soup.

INGREDIENTS:

• ½ stick butter, unsalted
• 2 tablespoons olive oil
• ⅓ cup flour
• 1 quart milk (2 percent works great)
• ½ cup heavy cream (optional)
• 1 green pepper, diced
• 1 cup diced celery
• 1½ cups finely chopped onion
• 1 clove garlic, minced
• ⅓ cup honey
• 3 28-ounce cans whole peeled tomatoes, chopped (with juice)
• 1–2 fresh tomatoes (if available), peeled, seeded, and chopped
• 2 tablespoons dried basil or 6 tablespoons fresh, finely chopped
• 1–2 dashes hot pepper sauce
• 1 pinch cayenne pepper

INSTRUCTIONS:

1. In a saucepan, over medium heat, melt one stick of butter. Be careful not to let it brown.
2. Add the flour and whisk quickly to make a roux. Allow the mixture to cook for about 2 minutes, then slowly add the milk, and cream (if you’re using).
3. Whisk constantly over low heat. After about 10 minutes, the mixture will thicken. Don’t let it boil. Set aside.
4. In another larger pan, heat the olive oil over medium heat. Add the onions and green pepper. Cook until the onions are translucent, then add the garlic. Cook one to two minutes.
5. Add the tomatoes, honey, hot sauce, cayenne, and basil. Mix well, and simmer for 30 minutes.
6. To finish, add the white sauce, mix, and adjust seasonings with more cayenne or hot pepper sauce, salt, and pepper. If you prefer a less chunky texture, the soup can be pureed in batches, or use an immersion blender directly in the stockpot.
7. Ladle into soup bowls and enjoy!

TIPS:

• Choosing the Right Tomatoes: When making this soup, opt for high-quality canned whole peeled tomatoes, preferably San Marzano or vine-ripened varieties. Fresh tomatoes can also be used to enhance the flavor, especially during their peak season.
• Adjusting the Spice Level: The hot pepper sauce and cayenne pepper add a hint of spiciness to the soup. Feel free to adjust the amount according to your taste preferences. If you enjoy a bit of heat, add more; if not, reduce the quantity or omit it altogether.
• Creating a Smooth Texture: If you prefer a silky-smooth texture, use an immersion blender directly in the stockpot to puree the soup. Alternatively, you can carefully blend the soup in batches using a traditional blender. Be cautious while handling hot liquids to avoid splattering.
• Peeling and Seeding Tomatoes: To easily peel and seed tomatoes, follow the tip provided in the recipe. Blanching the tomatoes makes it easier to remove the skin, and gently pushing out the seeds ensures you get the best part of the tomato for your soup.