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Rach shares her recipe for a smoky fire-roasted tomato bisque with homemade cheesy croutons. She uses heavy cream here (that's what makes it a bisque) but you can easily make it dairy-free too:
"You can omit the dairy and turn this into a tomato soup, and it's a delicious pasta sauce if you use less of the chicken or vegetable stock in the dish—it's super versatile," says Rach. For vegetarians, simply skip the 'nduja.
Ingredients
- 3 tablespoons extra-virgin olive oil (EVOO)
- 1 bulb fennel, quartered, cored and finely chopped
- 1 onion, finely chopped
- 1 carrot, peeled and finely chopped or grated
- Salt
- 4 cloves garlic, crushed and chopped or sliced
- 3 ounces 'nduja, optional
- One 28-ounce can diced or crushed fire-roasted tomatoes
- 1½ cups passata or tomato sauce
- 1 teaspoon sugar
- One handful basil leaves
- 1 quart vegetable stock or chicken bone broth or stock
- ¾ cup heavy cream
- Cheesy Croutons, for serving
Yield
Serves: 4 to 6
Preparation
Heat EVOO in soup pot or Dutch oven over medium heat, 3 turns of the pan, add fennel, onion, carrot and season with salt, sweat 5 to 7 minutes partially covered, add garlic and stir a minute or 2. If using 'nduja, make a space or well at the center and melt 'nduja and stir. Add tomatoes, passata, a sprinkle of sugar, basil and broth or stock, bring to a simmer and cook 30 minutes.
Remove from heat and puree with immersion/stick blender and stir in cream. Return to stove to keep warm on low heat. Serve in bowls topped with cheesy croutons.