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<blockquote data-quote="moreluck" data-source="post: 129813" data-attributes="member: 1246">Tomato Basil Bisque 2 Tbsp.&nbsp; Extra Virgin Olive Oil2 Tbsp. Unsalted Butter1/2 tsp. red pepper flakes1 medium&nbsp; yellow onion, diced6 cloves garlic, minced3 bay leaves2 tsp. thyme1 Tbsp. basil1 (28 oz.) can&nbsp; fire roasted diced tomatoes1 (28 oz.) can&nbsp; fire roasted puréed tomatoes3 Tbsp.&nbsp; tomato paste1 tsp. sugar (optional)1/2 c. Parmigianno-Reggiano Cheese1 c. heavy cream or half &amp; half sea salt and black pepper to taste&nbsp; Heat oil and butter in a large saucepan over medium heat. Add red pepper flakes. Cook for about 30 seconds. Add onion and garlic. Cook for 5 minutes, or until onions are translucent. Add bay leaves, thyme and basil. Stir. Add tomatoes, tomato paste, sugar and cheese. Stir. Cover and simmer for 10 minutes. Remove bay leaves. Purée about half the soup in a blender, or use a hand-held stick blender. Return to saucepan and stir in cream. Season with salt and pepper.</blockquote>

[QUOTE="moreluck, post: 129813, member: 1246"] Tomato Basil Bisque 2 Tbsp. Extra Virgin Olive Oil 2 Tbsp. Unsalted Butter 1/2 tsp. red pepper flakes 1 medium yellow onion, diced 6 cloves garlic, minced 3 bay leaves 2 tsp. thyme 1 Tbsp. basil 1 (28 oz.) can fire roasted diced tomatoes 1 (28 oz.) can fire roasted puréed tomatoes 3 Tbsp. tomato paste 1 tsp. sugar (optional) 1/2 c. Parmigianno-Reggiano Cheese 1 c. heavy cream or half & half sea salt and black pepper to taste Heat oil and butter in a large saucepan over medium heat. Add red pepper flakes. Cook for about 30 seconds. Add onion and garlic. Cook for 5 minutes, or until onions are translucent. Add bay leaves, thyme and basil. Stir. Add tomatoes, tomato paste, sugar and cheese. Stir. Cover and simmer for 10 minutes. Remove bay leaves. Purée about half the soup in a blender, or use a hand-held stick blender. Return to saucepan and stir in cream. Season with salt and pepper. [/QUOTE]

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