Creamy tomato bisque

By Spencer Watts
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  • 1 small onion, cut into quarters
  • 2 garlic cloves, peeled
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 2 x 28 ounce cans diced tomatoes
  • 1 cup vegetable broth
  • 1 cup heavy cream
  • 1 small bunch basil leaves, finely sliced


  1. Add onion, garlic, salt, and pepper to a food processor and pulse to chop finely.
  2. Heat olive oil in a saucepan over medium heat. Transfer onion mixture to the saucepan and cook for 5 minutes to soften. Add diced tomatoes (with juice) and vegetable broth to saucepan. Increase heat and bring to a gentle boil for 10 minutes. 
  3.  Remove from heat, then add heavy cream and blend using an immersion blender. Top with sliced basil.


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