Creamy Tomato Basil Bisque via Graze Delivered

Christy Colasurdo

This fresh-tasting tomato basil bisque is a great way to use all of those juicy (but bruised or imperfect) late-season tomatoes from the garden and the farmers' market. Not only is it quick to make, but it freezes well. Graze customers keep asking, “Are you SURE there’s no cream in this soup?” The secret is out: We thicken the soup with pureed butternut squash! Serve with a simple salad of arugula and shaved Parmigiano-Reggiano and a loaf of crusty Italian bread for a simple, al fresco lunch. 

Creamy Tomato Basil Bisque from Graze

(Serves four)

3 pounds ripe tomatoes (substitute canned San Marzano tomatoes if you can’t get ripe tomatoes)

3 cups vegetable stock

1 butternut squash

Small handful fresh basil leaves

Salt and freshly ground black pepper (red pepper flakes if you like a little heat)

Basil leaves, for garnish

Toasted croutons (optional garnish)

Crème Fraiche (optional garnish)

To Prepare:

Skin and cube the butternut squash

Bring vegetable stock to boil

Add squash, boil until soft

Add tomatoes 

Reduce heat and simmer. Once squash and tomatoes are soft, puree the mixture with a hand blender or in a standard blender

Serve in warm bowls topped with croutons and a dollop of Crème Fraiche Garnish with basil leaves and croutons

[Photograph courtesy of Food.People.Want]