Tomato Basil Bisque

August to me means lots of fun foods from the garden, and a panic attack trying to make sure I use everything before it spoils!  To preserve those 80 lbs of tomatoes I've been picking, I make this super yummy soup with a portion of them.  Everything could come from my garden (save the dairy), but alas, my garlic didn't do anything this spring...

Here's the recipe for the only tomato soup I'll eat!



Tomato Basil Bisque
1 medium onion, chopped
3 large cloves of garlic, minced
About 5 lbs of tomatoes, peeled and seeded (view the video tutorial here)
1/2 cup of heavy cream
1-2 TBS of basil pesto

Heat large sauce pot on medium with olive oil. Add onions and garlic with a pinch of salt, stirring frequently until they become translucent. 

Boost the heat to high and add one tomato, stirring until it fairly well disintegrates and much of the liquid has evaporated. 

Then slowly add the remaining tomatoes (this eases the mess more than anything).  Bring to a simmer and then set heat to low, stirring occasionally.  Let the soup simmer for a few hours until it has reduced by at least 1/3 (sometimes a bit more if you have watery tomatoes). 

Off heat and using a stick blender, blend the tomatoes to your desired consistency. 

Slowly stir in the cream (to avoid curdling, keep the mixture off the heat), and then add in the pesto.

Consume immediately, or store in fridge for up to a week/freezer for a few months.  I recommend reheating on the stove--the microwave changes the texture and can make for some curdling.