Creamy Tomato Bisque
This creamy big-batch bisque makes 15 cups, perfect for fall meals. Store leftovers in the fridge for three days or the freezer for three months.
Ingredients
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1-1/2 cup yellow onion, chopped (1 large)
- 1 cup leek, chopped-white and light green parts only (2 large)
- 3/4 cup shallots, chopped (2 large)
- 3 28 oz cans of crushed tomatoes
- 4 cups whole milk
- 2 cups heavy cream
- 1/2 tsp saffron threads
- 1/4 tsp crushed red pepper flakes
- Kosher salt
- freshly ground black pepper
- grated Parmesan (garnish)
- chopped fresh flat-leaf parsley (garnish)
Instructions
- Heat butter and oil in a large pot or Dutch oven over medium-low heat.
- Add onion, shallots, and leek.
- Cook, stirring occasionally, until tender, 8 to 10 minutes.
- Add tomatoes, milk, cream, saffron, and red pepper flakes.
- Bring to a boil over high heat.
- Reduce heat and simmer, uncovered and stirring occasionally, until flavors are blended and soup is slightly thickened, 30 to 40 minutes.
- Season with salt and pepper.
- Serve hot, garnished with Parmesan and parsley.
Notes
I did not add the saffron threads since I have never tasted it, and didn't want to risk adding a spice I might not like.