Recipe: Tomato Basil Bisque

This recipe is one that I love for many reasons. First of all, it's delicious. Secondly, it's freezer friendly, simple to make in bulk batches, and relatively easy. Can it get any better than that?

Tomato Basil Bisque

Ingredients:                                                                       

1 onion                                                            48 oz. Fire Roasted Tomatoes

3 cloves garlic                                                             (Two large cans)

Olive oil                                                           ½ cup basil

Black Pepper                                                   ¼ cup cream

1. Chop the onion and garlic, sautee over medium heat with a little olive oil until they take on a little bit of char.
2. Add the two cans of died tomatoes. Fire roasted gives the best flavor, but regular diced tomatoes will also work. Place a lid on the pot and simmer for about 45 minutes.
3. Add some freshly cracked black pepper and taste, adding more if need be. Remove the soup from the stove and blend until smooth using an immersion blender or regular blender.
4. Add the basil and blend just to combine. Add the cream and blend until smooth.

This can also be made Whole30 compliant by simply omitting the cream. I prefer the small touch of cream here because it tones down the acidity of the tomatoes significantly. Depending on your needs, freezing this soup can be done a few different ways. It can be frozen in freezer safe half-pint glass jars for individual servings, or frozen in larger, family-sized portions as well. I use our Snapware brand of glass storage containers more times than not. They stack well in my freezer and can be easily transferred to the fridge when planning to use in the following few days. Refrigerate for up to 5 days, or freeze for up to 6 months.

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