Say good-bye to winter’s chill with steaming bowls of creamy tomato bisque, guaranteed to warm you from your taste buds to your toes. Made with organic tomatoes, preserved at peak ripeness, this soup brings a little sunshine to a dreary winter day. And it’s ready in 30 minutes!
3 tbsp. Extra Virgin Olive Oil
1/2 tsp. red pepper flakes
1 medium organic yellow onion, diced
6 cloves garlic, minced
3 bay leaves
2 tsp. thyme
1 tbsp. basil
1 28 oz. can diced tomatoes
1 28 oz. can crushed tomatoes with Basil
3 tbsp. tomato paste
1/2 cup yogurt
sea salt and black pepper to taste
Heat oil in a large saucepan over medium heat. Add red pepper flakes. Cook for about 30 seconds to infuse the oil and butter with spice. Add onions and garlic. Cook for about 5 minutes, or until very soft. Add bay leaves, thyme, and basil. Stir. Add tomatoes, tomato paste. Stir. Cover and simmer for 10 minutes. Remove bay leaves. Puree about half the soup in a blender, or use a hand stick blender and blend to a chunky puree. Stir in yogurt. Season with salt and pepper. Taste and adjust seasonings. Ladle into bowls and serve.
Serves: 4 to 6