Tomato Bisque
From laceyworks 9 years ago
- 1 hour 25 minutes to make
- Serves 2-4
This is a pretty easy recipe and so delicious! I used to get Tomato Bisque from Fred Meyer and then we moved to the South. I needed that soup, it was so good. So I combined several recipes until I got it right! Read more We love it served with Focaccia bread. See less
Ingredients
- 1 small-medium (1.5 lb) butternut squash shopping list
- butter, dried onions, dried basil, creole (to taste) shopping list
- 1 14oz original stewed tomatoes, undrained shopping list
- 1-2 tbsp butter shopping list
- ½ c onions, chopped shopping list
- 3 cloves garlic, chopped shopping list
- 1 c water shopping list
- 1 tsp Better Than Bouillon chicken flavor shopping list
- 2 tsp dried basil shopping list
- ¼ tsp garlic powder shopping list
- ¼ tsp onion powder shopping list
- pinch of pepper shopping list
- 1 tsp coarse kosher salt shopping list
- ¼ cup heavy whipping cream shopping list
How to make it
- Preheat oven to 450.
- Cut butternut squash in half lengthwise and scoop out seeds.
- Brush flesh with room temp butter and season with dried onions, basil, and creole seasoning.
- Place flesh side up on baking sheet and roast for 45 minutes to 1 hour, or until flesh is fork tender.
- Remove flesh from skins and mash with fork.
- Sauté onions in a little butter until translucent, last 1-2 minutes add chopped garlic and sauté.
- Blend stewed tomatoes with juice, mashed butternut squash, & sautéed onions on pulse until smooth.
- Transfer to stockpot, add 1 cup of water, Better Than Bouillon Chicken flavor, basil, garlic, onion, pepper, and kosher salt. Let simmer for 10-15 minutes or until flavors have mingled.
- About 5-10 minutes before ready to serve turn heat to low, add whipping cream and whisk until thoroughly mixed. Do NOT let boil, it will curdle! Serve warm, with focaccia bread!
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