INA GARTEN TOMATO BISQUE RECIPES

Steps:

• Heat butter and oil in a large pot or Dutch oven over medium-low heat. Add onion, shallots, and leek. Cook, stirring occasionally, until tender, 8 to 10 minutes. Add tomatoes, milk, cream, saffron, and red pepper flakes. Bring to a boil over high heat. Reduce heat and simmer, uncovered and stirring occasionally, until flavors are blended and soup is slightly thickened, 30 to 40 minutes. Season with salt and pepper. Serve hot, garnished with Parmesan and parsley.

Steps:

• Heat the olive oil in a large, heavy-bottomed pot over medium-low heat.
• Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute.
• Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well.
• Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
• Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left.
• Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.