Your grilled cheese called and it’s asking for a soup upgrade. Ready in about 20 minutes, this Tomato Basil Bisque recipe makes a small batch, just enough to pour a round for four eager sandwich dippers. It’s rich and creamy without butter, milk, or cream, thanks to canned beans. Skip the parm to keep it vegan (but still crazy good).
- 3 Tbsp olive oil
- 1/4 large onion, roughly chopped
- 3 Tbsp garlic cloves, peeled and smashed
- 2 14.5-oz cans fire roasted diced tomatoes
- 1 14.5-oz can white beans, drained
- 2-3 Tbsp chopped fresh basil
- Optional: 1 oz (1/4 cup) grated parmesan cheese
In a medium saucepan, heat olive oil over medium heat. Add onions and garlic and saute for 5 minutes, or until onions begin to soften (don’t brown).
Add tomatoes, white beans, and basil and bring mixture to a simmer. Reduce heat to medium-low and simmer, uncovered, for 5 minutes. Season soup to taste with salt (I add about 1/2 tsp) and pepper.
Using a ladle, very carefully transfer hot soup to a high-powered blender. For extra richness, add parmesan cheese. Blend soup on High until soup is velvety smooth. Season to taste with additional salt.
If you like a thinner bisque, feel free to add warm water, a tablespoon at a time, until it’s to your liking.
Makes about 5 cups.