Creamy Tomato Bisque

• Produce

  • 1/2 tbsp Basil, dried
  • 2 Garlic cloves
  • 1/2 Red onion, small

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1/2 tsp Kosher salt
  • 1/4 tsp Pepper
  • 1/2 tsp Red pepper flakes

• Dairy

  • 3 tbsp Butter, unsalted
  • 1 cup Heavy cream

• Other

  • 2 cups V8
  • 28 oz Whole tomatoes and their juice

Found on wineandglue.com

Description

Ingredients

• 3 TBSPs unsalted butter
• 1/2 of a small red onion, diced
• 2 garlic cloves, diced
• 1/2 TBSP dried basil
• 1/2 tsp kosher salt
• 1/4 tsp pepper
• 1/2 tsp crushed red pepper flakes
• 2 TBSPs all purpose flour
• 2 cups V8
• 28 oz whole tomatoes and their juice
• 1 cup heavy cream

Directions

• In a large stock pot over medium low heat, melt butter. Add garlic, red onion, basil, salt pepper, and crushed red pepper flakes. Cook until the onion is translucent.
• Whisk in the flour and continue cooking until the flour is fragrant and a light brown color.
• Whisk in the V8 a little at a time, allowing the flour mixture to smoothly whisk into the liquid. Add the tomatoes and bring to a boil. Then reduce to a simmer and continue cooking, covered for 15 minutes.
• Either using an immersion blender or working in batches with a stand blender, puree the soup.
• Remove from the heat and gently stir in the heavy cream.
• Serve with crusty bread.