Tomato bisque, in this case made with canned tomatoes. It’s a dish primarily prepared in Anglo-Saxon countries but known worldwide, with each version having small variations. Some add spices, some use milk, or cream as I do, or, if made in summer, with fresh, ripe tomatoes. You can prepare it in any season, and in the summer it’s also good served cold.

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Difficulty: Easy
Cost: Cheap
Preparation time: 10 Minutes
Portions: 4 people
Cooking methods: Stove
Cuisine: American
Seasonality: All seasons

Ingredients

6 3/4 cups canned tomatoes
2 cloves garlic
4 tbsps olive oil
1/2 cup cooking cream (can be non-dairy)
2 pinches fine salt
1 tsp smoked paprika
8.8 oz whole grain bread (sliced)
2 tbsps olive oil
1 pinch fine salt
1 tsp rosemary (dried)
1 pinch mixed peppercorns

Tools

1 Pot
1 Garlic Press
1 Hand Blender
1 Pan
1 Knife
1 Cutting Board

Tomato Bisque Preparation

In a pot, add olive oil and crushed garlic cloves, and sauté over medium/low heat for a couple of minutes.
Now add the canned tomatoes and their juice. Cover and let it cook for 15 minutes on medium/low heat.
After 15 minutes, remove from heat and blend everything with an immersion blender.
Add salt and return to heat, covered, for another 10 minutes.
Meanwhile, cut the whole grain bread into coarse cubes.
Then, in a large pan, add olive oil, dried rosemary, a pinch of salt, and a pinch of pepper. Sauté for a couple of minutes.
After the 10 minutes of tomato cooking, add the cream and stir until everything is well combined.
Finally, adjust the seasoning with salt and add the smoked paprika.
Stir and let it cook for another 5 minutes over low heat without the lid.
Also, put the pan with the oil on the heat and add the cubed bread. Toast until beautifully golden on both sides.
And there you go… the tomato bisque is ready to be plated and served.