Tuesday, September 18, 2012

Fresh Tomato Basil Bisque


I think pretty much everywhere in the country now tomatoes are bountiful.  The problem is, for most places, tomato season ends quick.  Once day the markets have ripe, luscious, bright red tomatoes and then all of a sudden, none.  That is when I realize summer is really over.   Not back to school, not a new month on the calendar, nor the celebration of Labor Day.  Just the absence of tomatoes!

So I highly urge you to stop what your doing and go out an buy some local tomatoes.  Now.  Because they will gone before we know it!  And one of the best ways to use those tomatoes is to make a fresh tomato basil soup. The best part of this soup is that it freezes really well.   You'll be able to enjoy the taste of ripe, luscious tomatoes for the months to come!


This version of tomato basil bisque is special because it is super healthy and very low calorie.  No heavy cream, butter or half and half are needed.  The base of the soup is simply fat-free chicken stock {I always go organic}. Fresh tomatoes, sweet vidalia onion, a tiny bit of garlic and roughly chopped fresh basil are added.  Top the bisque off with a bit of parmesan if you dare :)  Make this before the tomatoes disappear where you live!

  
Ingredients

3 large local tomatoes, diced
1 cup of vidalia onion, diced
1 tbsp garlic, minced
1 tbsp extra virgin olive oil
1 cup fresh basil, roughly chopped
32 oz chicken stock
1/2 tsp salt
pinch of red pepper
parmesan for topping

Method

In a large sauce pot heat 1 tbsp of extra virgin olive oil  and 1 tbsp of garlic over medium-low heat.  Brown the onions until the begin to become translucent (about 3-4 minutes).  Add the chicken stock, tomatoes, and basil.  Season with salt, pepper and red pepper.  Bring to a boil and then reduce heat to simmer for about 30 minutes.  Using an immersion blender, blend soup in the pot to a smooth texture.  (If you don't have an immersion blender, transfer soup to a blender one ladel at a time). 

Serve warm with parmesan cheese.  Make a double batch so you'll be sure to have leftovers and store them in ziploc bags in your freezer!


2 comments:

  1. Oh this looks so delicious! We are still getting tomatoes from our garden so this will be a good way to use some of them.

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  2. Made this yesterday. Easy and delicious AND dairy free! Perfection. Thanks!!!

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