When the weather turns cold and bitter, and you need something to warm you up, body and soul, there’s one star-studded dish to call upon! This Famous Tomato Bisque is creamy and rich, with sweet tomato flavor permeating each sip. Fragrant, filling, and with the delicate perfume of saffron to add even more depth of flavor and class, Famous Tomato Bisque more than earns its sterling reputation! Dive into a bowl of it and you’ll be feeling star-struck!
Ingredients
For the bisque:
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 1/2 cups yellow onion, chopped
- 3/4 cup shallot, chopped
- 1 cup leek, very thoroughly washed, white and light green parts only, chopped
- 3 (28-ounce) cans crushed tomatoes
- 4 cups whole milk
- 2 cups heavy cream
- 1/2 teaspoon saffron threads
- 1/4 teaspoon crushed red pepper flakes
- kosher salt, to taste
- freshly ground black pepper, to taste
Optional, for serving:
- parmesan, to taste, grated
- fresh flat-leaf parsley, to taste, chopped
- French bread, to taste, toasted and warm
Directions
Step 1 –In a large pot or Dutch oven over medium-low heat, add the butter and the oil and heat until the butter is melted.
Step 2 –Add the onions, the shallots, and the leeks to the butter mixture and cook, while stirring occasionally, until tender, about 8-10 minutes.
Step 3 –Add the tomatoes and their juices, the milk, the heavy cream, the saffron, and the red pepper flakes to the butter mixture and increase the heat to high.
Step 4 –Bring the soup mixture to a boil.
Step 5 –Reduce the heat to medium-low and simmer, uncovered, while stirring occasionally, until the flavors are melded and the soup is thickened slightly, about 30-40 minutes.
Step 6 –Season the soup with the salt and the pepper.
Step 7 –Serve with the parmesan, the parsley, and the toasted French bread.
