Tomato Bisque

Gluten-Free/Low-Carb/Keto

If you’ve ever watched the show Seinfeld, then you’ll understand why a lot of times any kind of soup makes me think of that show. Whether it’s Elaine talking about how she mentioned the Bisque or the Soup Nazi yelling, “NO SOUP FOR YOU!” it’s easy to stick in the brain when it comes to soup. Our first class in culinary school was Stocks, Sauces, and Soups, and it was one of my favorites. The only time I ever thought of tomato soup was that canned stuff I remember as a kid, and wasn’t hooked on it.

When I started making freezer meals for my customers, people loved having soup options during the winter. I did some digging and experimenting after having some requests for some sort of tomato soup, and I also remember a chef I used to work with who made a fantastic Tomato Bisque. So, I got to work and played with some ingredients. Not only is this soup easy to make, it was one of the most popular.

I served it for lunch along with a grilled cheese one day on the weekend, and my husband groaned at the thought of tomato soup. “Just try it, and dip your sandwich in it,” I suggested. Next thing I knew, he inhaled his entire lunch and raved about how delicious it was. Oh, how I do have joy in squashing his skepticism when it comes to food.

Since it had been quite a while since eating a Triple Grilled Cheese Sandwich myself, there was a moment of euphoria after dipping my sandwich in the bisque and taking a bite. I’ve been reading a good bit about the French lifestyle and how they view food, focusing on quality more than quantity at each meal. It wasn’t a traditional big lunch like so many Americans eat, but the quality and pleasure of each bite made me feel like I should be reciting French poetry during my meal.

Tomato Bisque

1/2 cup unsalted butter

1 yellow onion, diced

1 tablespoon minced garlic

1/2 cup cooking sherry (or white wine, I typically use Pinot Grigio)

2 (28 oz.) cans crushed tomatoes

1 (29. oz) can tomato sauce

2 cups heavy cream

1/2 cup grated parmesan

2 teaspoons dried basil

1 teaspoon oregano

2 teaspoons kosher salt

1 tablespoon granulated sugar

Melt butter in pot on medium heat. Add diced onion and cook, until tender. Add garlic and stir, continue cooking for one minute. Pour in cooking sherry and cook for another minute, then add crushed tomatoes, tomato sauce, heavy cream, basil, oregano, salt, and sugar. Continue cooking for about 8-10 minutes. Using an immersion blender, puree soup until smooth (this is optional if you prefer your soup to be a little chunky). Add parmesan cheese and continue cooking for another 2-3 minutes, until cheese has melted. Serve hot, I highly recommended with a grilled cheese sandwich or garlic bread.

Freezer Instructions: Distribute soup between individual freezer safe containers (my favorites are pint or quart containers). Let cool almost completely before covering and storing in freezer for up to 3 months, or in refrigerator for up to 7 days. Thaw and reheat in pot or microwave when ready to eat.