On the first day of Christmas Maryann gave to meeee……a delicious bowl of creamy, cheesey tomato bisque to make for my family! lol Do y’all like my remix?! Of course you do!

December is here folks, and I can’t believe it.  I feel like this year has just zoomed on by and I’m not complaining about it either.  So, if you’re following me on Instagram you already know I will be bringing you all some of my favorite cocktail, brunch, and appetizer recipes.  I’m not sure about your household but in mine we don’t do the super heavy food for Christmas like we do leading up to and on Thanksgiving.  I think by the time Thanksgiving is over my family and I are completely over the heaviness of soul food and we really enjoy snacking on small bites, cocktails, and mock-tails for the kiddies.  Then, I knew I had to bring you all some new brunch recipes because who doesn’t love brunch?

This soup is legit what happiness looks like if it came in a bowl.  Its simple yet full of flavor, kinda sweet yet kinda spicy, comforting and very light.  Basically what I’m trying to say is you NEED this in your life.  I’ve had many bowls of tomato bisque and this is definitely one of my favorites, the other being from a restaurant here in Atlanta (Joes on Juniper).  I hope you all love this yumminess along with all of the other treats I’ll be bringing to your screen over the next 11 days.  I’ll see you ladies and gents tomorrow or maybe sooner 😉 **kisses**

Print Recipe

Creamy Tomato Bisque

Prep Time

5 minutes

Cook Time

1 hours

Servings

Ingredients

• 6 lbs roma tomatoes quartered
• 2 shallots sliced
• 3 cloves garlic
• 2 handfuls basil
• 1 tbsp Herbs de Provence
• 2 tsp sea salt
• 1 tsp cracked pepper
• 1/2 tsp nutmeg
• 1 tsp Knorr chicken bouillon
• 2 tbsp Cajun seasoning
• 1 tbsp brown sugar
• 1 tsp crushed red peppers
• 1/2 tsp cayenne pepper
• 1 cup Pinot Noir
• 1/4 cup heavy cream
• 2 tbsp tomato paste
• 1 cup sharp cheddar cheese grated
• 1 cup Italian cheese mix grated

Prep Time 5 minutes Cook Time 1 hours Servings Ingredients 6 lbs roma tomatoes quartered 2 shallots sliced 3 cloves garlic 2 handfuls basil 1 tbsp Herbs de Provence 2 tsp sea salt 1 tsp cracked pepper 1/2 tsp nutmeg 1 tsp Knorr chicken bouillon 2 tbsp Cajun seasoning 1 tbsp brown sugar 1 tsp crushed red peppers 1/2 tsp cayenne pepper 1 cup Pinot Noir 1/4 cup heavy cream 2 tbsp tomato paste 1 cup sharp cheddar cheese grated 1 cup Italian cheese mix grated

Instructions

1. Place your tomatoes, shallots, garlic, basil, seasonings, and Pinot Noir in a large stock pot and simmer over a medium heat for 30- 40 minutes.
2. Remove pot from heat and spoon your tomatoes into a blender** and blend until smooth.
3. Pour tomato puree back into your pot and taste, add more seasonings if you see fit. Stir in your tomato paste and heavy cream. Allow this to simmer on a low heat for another 30 minutes. Stir in your cheeses and allow this to cook for another 10 minutes. Top with more cheese and a fried basil leaf** and EN-FREAKIN-JOY!

Recipe Notes

If you have an immersion blender you can just blend right in your pot. I’d just advise pouring out some of the liquid of your pot, or you can leave it if you like a thinner bisque. I like mine a little thick so I remove some of the liquid.

If you’re using your blender be sure to include your garlic, basil leaves, and shallots to the blender as well, you want all of that goodness blended up. Leave out most of that extra liquid in your pot unless you like a thinner bisque.

Add as little or as much cheese as you like, or completely leave it out if you prefer.

Frying a basil leaf is totally not necessary however, I do believe the extra crunch is nice and frying it enhances that sweet flavor. Just add a tablespoon to a small skillet and heat up the oil over a medium-high heat. Place your basil leaf in and let it fry for about 20 sec on each side.

You can also roast your tomatoes in the oven, just put your tomatoes, garlic, and shallots in a baking dish and drizzle with a little EVOO, and bake on 400 degrees for about 30 minutes.  Afterwards just skip to #2 and go from there with making your bisque.