Tomato and Basil Bisque
A superb Italian-style tomato and fresh basil bisque garnished with crisp homemade asiago croutons.
3 1/4 cups low-sodium chicken stock - divided use
1 Spanish onion, diced
1 tablespoon chopped garlic
1 (28-ounce) can plum tomatoes with juice
1/4 teaspoon red pepper flakes
1/2 cup (1 1/2 ounces) grated Asiago cheese
1/2 cup julienne-cut fresh basil
1 tablespoon olive oil
2 teaspoons chopped garlic
12 to 16 thin slices of Italian bread
1/2 cup (about 2 ounces) grated Asiago cheese
- For Bisque: Over medium heat, heat 1/4 cup of the chicken stock in a heavy, nonreactive pot. Add the onion, and sweat for 6 to 8 minutes, until the onions are limp.
- Add the garlic, and continue to cook 2 to 3 minutes.
- Add the tomatoes, the remaining stock, and the red pepper flakes. Bring the soup to a boil. Reduce the heat, and simmer for 35 to 40 minutes.
- Remove the soup from the heat and let it cool slightly. When cooled, purée the soup in a blender, in batches.
- Stir in the cheese and the basil, adjust the seasoning, and chill the soup.
- For Asiago Croutons: Preheat the oven to 400°F (205°C).
- Combine the oil and the garlic, and lightly brush the Italian bread with this mixture.
- Place the bread slices on a baking sheet, and top each slice with the cheese.
- Bake the croutons for 8 to 10 minutes or until the cheese is golden and bubbling. Cool.
- To serve, ladle approximately 1 cup of soup into each bowl. Top each serving with two Asiago croutons. Serve immediately.
Makes 8 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.