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Creamy Tomato Basil Bisque

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 5

Ingredients

  • 2 Tbsp butter
  • 1 medium yellow onion
  • 3 cloves of garlic
  • 2 14.5 oz cans Hunt's fire roasted diced tomatoes
  • 2 oz tomato paste
  • 2 cups chicken stock
  • 2 cups butternut squash, chopped
  • 1/2 tsp black pepper
  • 1 1/2 tsp salt
  • 2 Tbsps dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 1/2 Tbsp brown sugar
  • 1/8 tsp cayenne
  • 1/8 tsp chili powder
  • 3/4 cup heavy cream
  • 1/2 cup milk
  • 1 tsp onion powder

Instructions

  1. Roughly chop onions and mince garlic. Add to a large pot with 2 Tbsps of butter. Let cook until onions and garlic begin to brown.

    2. Add chicken stock, tomatoes, butternut squash (make sure the squash chunks aren't too large, so they won't take forever to cook), salt, pepper, basil, oregano, thyme, brown sugar, cayenne, and chili powder to the pot. Bring to a boil, stirring occasionally. Reduce heat and simmer, uncovered, for 15 minutes. Cover and simmer for an additional 15 minutes. Continue to stir occasionally while soup is simmering.

    3. Test butternut squash to see if it's fork-tender. When it is, remove soup from heat, and blend until smooth. I used my NutriBullet, but any blender would do.

    4. Return soup to the pot over low heat and stir in cream, milk, and onion powder, Add salt and pepper to taste. Enjoy with a grilled cheese, or by itself!