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Hattie's Tomato Bisque

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Soups

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(serves 6)


2 large yellow onions, diced
2 red bell peppers, large dice
2 green bell peppers, large dice
6 cloves garlic
1/2 cup olive oil
1/2 pound applewood-smoked bacon, large dice
1/2 bottle red wine
1 15-ounce can quality diced tomatoes
1 15-ounce can quality crushed tomatoes
1 can tomato juice
1 tablespoon dried thyme
1 tablespoon dried oregano
2 bay leaves
1/4 pound fresh basil
2 cups heavy cream


Sauté onions, bacon, and garlic until onions are clear. Add bell peppers and dried herbs and cook until peppers start to wilt. Add red wine and cook for 5 minutes to allow the wine to reduce. Add tomatoes. Cook for about 30 minutes, then add fresh basil. Continue to cook for another 30 minutes. Remove from stove and purée in blender until smooth. Finish with heavy cream, salt, and pepper.

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