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Tomato Basil Bisque

By October 7, 2022No Comments

"When asked about the modern foodways and their importance, I always think of the homogenization and dwindling choices we face as citizens of our local communities. But there is a wonderful option to keep the foodways robust for you and your neighbors – the backyard garden. I think of the garden-grown tomato as one of the greatest produce items of all time. Here is a basic tomato soup recipe that all will enjoy." - Chef Mark Gresge, l'etoile Catering



1 tablespoon olive oil

1 tablespoon sweet butter

1 cup onion, peeled and chopped

½ cups carrots, diced

½ cup celery, chopped

2 cloves garlic, chopped

1 Granny Smith apple, chopped

3 cups roasted Roma tomatoes

1 cup white wine

½ teaspoon salt

½ teaspoon nutmeg

½ teaspoon cinnamon

1 teaspoon freshly ground ginger

½ teaspoon white pepper

6 cups vegetable stock

2 cups heavy cream

 1 cup fresh basil, chopped


  1. In a large saucepan, heat the oil and butter. Add  onion, carrots, and celery sauté 5 minutes over medium low heat.
  2. Add garlic, apple, and tomatoes. Then add wine and spices. Sauté for 3 minutes.
  3. Add stock. Stir well and bring to low simmer for 30 minutes.
  4. Turn heat down and let sit for 20 minutes before pureeing with hand blender. (Hot soups in regular blenders are very dangerous – they blow the lid and may cause burns) Add the fresh basil. 
  5. Add the cream. Reheat, but do not boil, the soup before serving.

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