Hearty tomato bisque

This scrumptious soup tastes like it came from a classy restaurant even though it’s really concocted from a can. If you’re looking for cheap eats that will still impress your guests, look no further: This savory tomato bisque has a gorgeous color and a taste that is rich and flavorful.

Karl kuchs/VANGUARD STAFf

I mentioned the bisque…Warm your belly this winter with this easy-to-make, hearty winter soup, and don’t skimp on the cheese.

When working with hot soup and a blender, you have to be particularly careful. Place your blender in the center of your kitchen sink when pouring to get better leverage. This will also help you to worry less about splashing and focus more on not burning your hands.

Always remove the detachable plastic center of your blender lid and cover with a damp cloth to release steam. Removing this piece will also make it easier for you to pour in half-and-half without making a mess.

This bisque is perfect to make in advance for a party: the longer the flavors get to meld together, the better. If making a day in advance, allow soup to cool to room temperature, then pour into plastic snap-lid containers and refrigerate overnight.

When you are ready to reheat your bisque, return soup to a pot over medium heat and allow to warm up slowly. Add in small amounts of water, cream or tomato juice if your soup is a little thicker then when you first made it. Lastly, it is always nice to add a few fresh, chopped basil leaves before serving to really let the flavor shine.

INGREDIENTS
5 celery stalks, thinly chopped
2 cloves garlic, minced
1 yellow onion, diced
1 red bell pepper, deseeded and chopped
4 tbsp unsalted butter
3/4 cup fresh basil leaves, chopped
3 14.5-oz cans diced tomatoes, undrained
1 tbsp tomato paste
3 tsp sugar
2 tsp salt
1/2 tsp ground black pepper
1/4 tsp dried oregano
1/4 tsp ground paprika
1 1/2 cups half-and-half
1/3 cup grated parmesan cheese, for garnish
Additional basil leaves, for garnish

Instructions

In a large pot, saute celery, garlic, onion and bell pepper with butter over medium heat for 6 minutes until onion is translucent and other
vegetables are tender. Add canned diced tomatoes with juice and tomato paste to pot, increase heat to high and bring to a boil. Once boiling, reduce heat to a simmer, cover and cook for 40 minutes. Remove from heat and stir in sugar, salt, pepper, oregano and paprika.

Carefully pour 1/3 to 1/2 (depending on blender size) of soup into a blender and blend on low. While blending, slowly pour in half-and-half. Return blended soup to remaining unblended soup in pot and heat over medium-low heat. Garnish with parmesan and basil leaves and serve immediately.