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Creamy Tomato Bisque

Source of Recipe

From "Modern Comfort Food" by Ina Garten


Recipe Introduction

"Isn't a steaming bowl of tomato soup the ultimate comfort food? While heating up a can of tomato soup may do in a pinch, the real thing is so much better—with slowly sautéed onions and leeks plus good Italian tomatoes and a hint of saffron. You'll never go back to that can again!"

List of Ingredients

â—¦ 3 tablespoons unsalted butter
â—¦ Good olive oil
â—¦ 1 ½ cups chopped yellow onion (1 large)
â—¦ ¾ cup chopped shallots (2 large)
â—¦ 1 cup chopped leek, white and light green parts, spun-dried
â—¦ 3 (28-ounce) cans crushed tomatoes, preferably San Marzano
â—¦ 4 cups whole milk
â—¦ 2 cups heavy cream
â—¦ ½ teaspoon saffron threads
â—¦ ¼ teaspoon crushed red pepper flakes
â—¦ Kosher salt and freshly ground black pepper
â—¦ Grated Italian Parmesan cheese, for garnish
â—¦ Minced fresh parsley, for garnish


Recipe

Heat the butter and 1 tablespoon olive oil in a large (11 to 12-inch) pot or Dutch oven, such as Le Creuset, over medium-low heat. Add the onion, shallots, and leek, and sauté for 8 to 10 minutes, stirring occasionally, until the vegetables are tender.

Add the tomatoes, milk, cream, saffron, red pepper flakes, 1 tablespoon salt, and 1 ½ teaspoons black pepper. Raise the heat, bring to a boil, then lower the heat and simmer uncovered for 30 to 40 minutes, stirring occasionally, until the flavors are blended and the soup is slightly thickened.

Off the heat, stir in 1 teaspoon salt and ½ teaspoon black pepper. Serve hot, sprinkled with the Parmesan and parsley.

Serves 8