A rich and comforting tomato soup filled with zucchini, squash, carrots and onion, then blended until thick and smooth. A touch of cream adds richness, while oregano and basil give the soup a classic Italian flavor. Serve topped with croutons, pesto and freshly grated Parmesan for a hearty and flavorful bowl.
 |
| Cafe Misto Tomato Bisque |
Ingredients:
- 1 medium zucchini, finely chopped
- 1 medium yellow squash, finely chopped
- 1 medium carrot, finely chopped
- ½ medium onion, finely chopped
- 1 tablespoon chopped garlic
- 2 tablespoons olive oil
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- 8 cups diced tomatoes with their juice
- 4 cups tomato purée
- 8 ounces heavy cream
- Croutons, for serving
- Pesto, for serving
- Freshly grated Parmesan cheese, for serving
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the zucchini, squash, carrot, onion and garlic. Sauté until the vegetables are tender.
- Add the diced tomatoes with their juice, tomato purée, oregano and basil. Season with salt and pepper.
- Cook for 25 minutes, stirring occasionally.
- Using an immersion blender, blend the soup until it reaches a thick, sauce-like consistency. Alternatively, carefully purée the soup in batches in a blender.
- Stir in the heavy cream. Cook over low heat for 10 minutes, stirring frequently. Do not allow the soup to boil.
- Ladle into bowls and top with croutons, a spoonful of pesto and freshly grated Parmesan cheese.
Tip: For a completely smooth soup, blend until silky. For a more rustic texture, leave some of the vegetables partially intact.
Source: Cafe Misto