Today we are having our very first guest blogger here at Lucy Jane’s Best!! And what better way to show you where lots and lots of our inspiration comes from than to have our own Mom be a guest and share a great recipe with you all! She is one the greatest cooks and bakers that we know. And we were lucky enough to inherit many of her recipes and tricks in the kitchen.
Yes, we know, she looks like she could be our sister! She is beautiful, talented and smart! She goes by Victoria these days. We grew up in a home where we would have dinner together as often as possible. With 4 kids it wasn’t possible every night, but it was pretty darn close. Our mom made lots of great meals, but what we remember most was that she wasn’t afraid to try new recipes. And by trying new recipes she learned the art of cooking and baking.
In late fall, the air feels crisp and clean, the sky is a brilliant blue, and evening brings a chill that signals winter. Fall is soup weather and a good creamy tomato basil bisque is the perfect choice for those evenings when you crave comfort food. This recipe is one of my favorites and it goes great with a crisp green salad or a yummy grilled cheese sandwich. Add a little Havarti and some Gruyere to the Cheddar cheese you’re used to using—put it on a good crusty bread and you’ve given a little flair to your grilled cheese sandwich, plus you’ll have a great meal for dinner or lunch.
My daughters, Shannon and Emily have asked me to do a guest spot on their blog and they specifically requested this soup. It is yummy and so easy to make.
A little about me? Besides the fact that my husband Bob and I have two amazing daughters, we also have two great sons and eleven brilliant grandchildren. I’m a lawyer turned writer and I love to cook when we’re having any or all of these relatives over. If you love tomato basil soup, this one will become a favorite.
Tomato Basil Bisque
- ½ cup chopped onion
- 2 Tablespoons butter
- 2/3 of 6 oz. can tomato paste
- 1 teaspoon sweet basil (I like to use fresh, but dried also works)
- ½ teaspoon salt
- 1 teaspoon sugar
- ¼ teaspoon fresh ground black pepper
- ½ Tablespoon flour
- 2 to 3 cups chicken broth (depending on how thick you like your soup)
- ½ cup heavy cream, half & half or milk (this recipe works well with any of these choices)
- 2 -14.5 oz. cans Italian style tomatoes, drained and seeded (Buy diced Italian tomatoes and there won’t be many seeds)
Chop the onion in a food processor or blender and sauté in the butter. Add tomatoes and cook briefly, breaking up with spoon. Remove from heat. Add tomato paste and seasonings. Dust with the flour and cool a few minutes more. Mixture should be thick. Purée in food processor or blender. Return to heat and add chicken broth and then cream or milk. Taste to correct seasonings.
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