This is inspired by Ina Garten's recipe. I made modifications to make it vegetarian, used ingredients that I generally have in my fridge and reduced the amount of oil and cream. The result was mouth watering. I had made a big batch, about forty servings for my daughter's birthday this year and it was a huge hit and was completely gone by the end of lunch. The recipe was requested by many, but I didn't have pictures. I made this a couple of weeks ago and took pictures, so now its ready to be added to the blog. This time around I added home made croutons. Croutons add just the right amount of crunch to this warm, filling soup. This is a perfect dish to make on cold fall nights. Pair it with a sandwhich and you have a quick, comforting dinner.
Ingredients
1 tbsp of oil
1/2 red onion, diced
2 carrots, peeled and diced
3-4 cloves of garlic, chopped
1/2 cup of fresh basil, chopped
4-5 tomatoes, diced
2 cups water or vegetable stock (I use water)
1/2 tsp sugar
3 tbsp heavy cream
salt to taste
pepper to taste
Method
Heat the oil, add the garlic and onions. Fry this till the onions turn pink and then add the carrots. Cook the carrots till they are tender, then add the tomatoes. Cook the tomatoes till they are tender, then add the basil, cook it for a couple of minutes and then add the water. Boil the water and then puree the soup. If the soup is too thick, add a little more water and boil further. Add salt to taste and some pepper. Turn off the heat and add the cream. Garnish with some basil. Top it with croutons and serve hot.
You can make this in the pressure cooker too. Follow the same directions above to add the vegetables to the cooker and after adding the water, pressure cook for 1-2 whistles or if using the Instant Pot, cook for 5 minutes on manual mode, high pressure and do natural pressure release.
Tips
If you don't have fresh tomatoes, and want to use canned ones, use the canned diced or entire tomatoes. Don't use the paste or pureed tomatoes as this has a very concentrated ketchup like flavor, which is not ideal for use in the bisque. You can increase the amount of cream to upto 1/4 cup if you want it to be very creamy.
Ingredients
1 tbsp of oil
1/2 red onion, diced
2 carrots, peeled and diced
3-4 cloves of garlic, chopped
1/2 cup of fresh basil, chopped
4-5 tomatoes, diced
2 cups water or vegetable stock (I use water)
1/2 tsp sugar
3 tbsp heavy cream
salt to taste
pepper to taste
Method
Heat the oil, add the garlic and onions. Fry this till the onions turn pink and then add the carrots. Cook the carrots till they are tender, then add the tomatoes. Cook the tomatoes till they are tender, then add the basil, cook it for a couple of minutes and then add the water. Boil the water and then puree the soup. If the soup is too thick, add a little more water and boil further. Add salt to taste and some pepper. Turn off the heat and add the cream. Garnish with some basil. Top it with croutons and serve hot.
You can make this in the pressure cooker too. Follow the same directions above to add the vegetables to the cooker and after adding the water, pressure cook for 1-2 whistles or if using the Instant Pot, cook for 5 minutes on manual mode, high pressure and do natural pressure release.
Tips
If you don't have fresh tomatoes, and want to use canned ones, use the canned diced or entire tomatoes. Don't use the paste or pureed tomatoes as this has a very concentrated ketchup like flavor, which is not ideal for use in the bisque. You can increase the amount of cream to upto 1/4 cup if you want it to be very creamy.
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