Tomato Basil Bisque

🥘 Ingredients

• olive oil 1 tsp
• garlic ¼ cup
• shallots ¼ cup
• white onion 1 cup
• carrots 1 cup
• salt 1 Tbsp
• black pepper 1 tsp
• water or vegetable broth 1 cup
• diced tomatoes 4 14.5-oz cans
• fresh basil ½ oz
• heavy cream or cashew crema 1 pint
• sugar 1 tsp

1. 1

   Heat a large pot over medium heat. Add a drizzle of olive oil , then sauté garlic (diced), shallots (peeled and diced), white onion (diced), carrots (diced), salt , and black pepper until vegetables caramelize—about 5 minutes . Stir occasionally to prevent scorching.
2. 2

   Pour in water or vegetable broth and scrape the bottom of the pot with a wooden spoon to lift all browned bits. Reduce slightly, about 1 to 2 minutes .
3. 3

   Add all four cans of diced tomatoes along with chopped fresh basil , reserving some for garnish. Bring to a gentle simmer, then reduce heat to low and cook uncovered for 20 minutes to develop flavor.
4. 4

   Stir in the heavy cream or cashew crema and sugar . Continue simmering on low for another 20 minutes , stirring occasionally to prevent sticking.
5. 5

   Transfer soup in batches to a blender . Blend on high until completely smooth and velvety. Adjust seasoning with more salt and pepper as needed.
6. 6

   Return blended soup to the pot. Warm gently if needed. Garnish with fresh basil before serving.