Today, the White House menu features tomato soup. We decided to share one of our favorite tomato soup recipes - a basil bisque.
6 celery ribs, chopped
1 large onion or 3 shallots, chopped
1/4 cup butter, cubed (optional)
3 cans (14-1/2 ounces each) diced tomatoes, undrained
1 tablespoon tomato paste
3/4 cup loosely packed basil leaves, coarsely chopped
1-1/2 cups whole milk/heavy cream
3/4 tablespoon brown sugar
salt and pepper to taste
- In a large saucepan, sauté the celery and onion (in butter) for 5-6 minutes or until tender. Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 40 minutes.
- Remove from the heat. Stir in the basil, sugar, salt and pepper; cool slightly. Transfer half of the soup mixture to a blender. While processing, gradually add milk/cream; process until pureed. Return to the pan; heat through (do not boil). Yield: 5 servings.
Check out one of our favorite soup cookbooks here. We have visited this monastery and can vouch for the amazing cuisine this brother turns out!