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| Tomato Basil Bisque |
| DOWNLOAD RECIPE |
| The summer is the peak season for heirloom varieties of locally grown tomatoes, and fresh basil simply abounds, making this soup perfectly possible. Note: when storing basil don’t refridgerate. Keep the roots in water on your kitchen counter. Recipe created by Co-op Member Donna Quinn. |
- 2 Tbsp Butter
- 1 Sweet Onion, Thinly Sliced
- 2 1/2 Pounds Tomatoes - Seeded & Peeled
- 1 Cup Dry White Wine
- 1 Cup Vegetable Broth or Water
- 1/2 Cup Heavy Cream
- 1/2 Cup Fresh Basil Leaves
- Salt & Pepper
- 1/4 cup Freshly Grated Romano Cheese
- 1/4 cup Freshly Grated Parmesan Cheese
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| Saute onions in butter over low heat until transparent; Add tomatoes and cook for 10 minutes; Season with salt & pepper; pulse in food processor with wine, basil and romano cheese until smooth; Reheat, add cream and serve with Parmesan. |
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