Tomato and Basil Bisque
Bisque:
- 3¼ cups low-sodium chicken stock, divided
- 1 Spanish onion, diced
- 1 tablespoon chopped garlic
- 1 (28-ounce) can plum tomatoes with juice
- ¼ teaspoon red pepper flakes
- ½ cup (1½ ounces) grated Asiago cheese
- ½ cup julienned fresh basil
- 1 tablespoon olive oil
- 2 teaspoons chopped garlic
- 12 to 16 thin slices of Italian bread
- ½ cup ( about 2 ounces) grated Asiago
Instructions:
This is far more than simply the sum of its parts. It’s truly shockingly delicious, in all the right ways.
- For the bisque, place ¼ cup of the chicken stock in a heavy-gauge nonreactive pot over medium heat. Add the onion, and sweat for 6 to 8 minutes, until the onion is limp. Add the garlic, and continue to cook 2 to 3 minutes. Add the tomatoes, the remaining stock, and the red pepper flakes. Bring the soup to a boil. Reduce the heat, and simmer for 35 to 40 minutes. Remove the soup from the heat and let it cool slightly. When cooled, purée the soup in a blender, in batches. Stir in the cheese and the basil, adjust the seasoning, and chill the soup.
- For the Asiago croutons, preheat the oven to 400°F.
- Combine the oil and the garlic, and lightly brush the Italian bread with this mixture. Place the bread slices on a baking sheet, and top each slice with the cheese. Bake the croutons for 8 to 10 minutes, or until the cheese is golden and bubbling. Cool.
- To serve, ladle approximately 1 cup of soup into each bowl. Top each serving with two Asiago croutons. Serve immediately.