Recipes Nugget Markets Signature Recipes
Creamy Tomato Bisque
- Prep time
- 30 minutes PT30M
- Cook time
- 1 hour 30 minutes PT30.016666666667M
- Yield
- 6 servings
- Difficulty
Pair a bowl of this simple tomato soup with a warm grilled cheese for the ultimate comfort food combo. Pro Tip: If you have a wedge of Parmigiano Reggiano handy, throw the rind in when cooking for extra flavor.
Ingredients
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 yellow onion, peeled and diced
- 4 stalks celery, chopped
- 1 teaspoon red chili flakes
- 1 tube (6.5 ounces) triple concentrated tomato paste
- 2 cans (28 ounces each) whole San Marzano tomatoes
- 1 piece Parmigiano Reggiano rind (optional)
- 2 quarts V8 Vegetable Juice
- Kosher or sea salt, to taste
- Cracked black pepper, to taste
- 1 tablespoon granulated sugar
- 1 cup heavy cream
- 1 tablespoon crème fraîche, for garnish (optional)
- 2 teaspoons chopped chives, for garnish (optional)
Preparation
In a heavy-bottomed pot, heat olive oil over medium heat. Add garlic, onions, and celery and sauté for 15 minutes, until just caramelized. Add red chili flakes and tomato paste and cook for 5 minutes.
Add tomatoes, cheese rind (optional), and V8 to the pot, then lower heat and simmer for about 1 hour, stirring every 10–15 minutes to avoid scorching vegetables on the bottom. After 1 hour, season to taste with salt, pepper, and sugar.
Remove rind from the pot, then stir in the cream. Take soup off the heat, then use an immersion blender to blend until smooth.
Serve immediately garnished with crème fraîche and chives, if desired.