Instructions

1. 1

   Begin by bringing a substantial pot of water to a rolling boil for peeling the tomatoes.

2. 2

   Once the water reaches a boil, carefully place the tomatoes in the pot to blanch for one minute or until the skins begin to split.

3. 3

   Promptly take the tomatoes out of the boiling water, allow them to cool for a few moments, and the skins should easily peel away.

4. 4

   Finely chop the onions, carrots, celery, and garlic using a mini food processor or chopper for convenience.

5. 5

   In a large soup pot, heat butter over medium flame until it melts completely.

6. 6

   Once the butter is liquefied, introduce the chopped onions, carrots, celery, and garlic to the pot.

7. 7

   Sauté the mixture, stirring frequently, until the vegetables are tender, which should take about 8-10 minutes.

8. 8

   Pour in the chicken broth along with the prepared tomatoes, mixing everything thoroughly.

9. 9

   Gather the herbs and tie them together with a piece of string; add this bundle to the soup.

10. 10

    This method will facilitate easy removal of the herbs later on.

11. 11

    Season with salt and freshly cracked pepper, then lower the heat to simmer gently, covering the pot for 30 minutes.

12. 12

    Afterward, take out the herb bundle and discard it. Incorporate sour cream and blend the mixture using an immersion blender until it reaches a silky consistency. (If using a traditional blender, ensure the soup cools slightly before blending and fill the jar only halfway to prevent any splattering).

13. 13

    Serve the bisque in bowls, garnishing with freshly grated cheese and a sprinkle of fresh basil on top.

Nutrition Information

Notes & Tips

• Makes 8 cups.