Tomato Basil Bisque

Bisque is a type of rich, thick, creamy soup which has been pureed so that it has an even texture. This is awesome because it enabled me to use what amounts to power tools in the kitchen.

This is my approximate recipe, although I don't stick too closely to measurements, and tend to just put a lot of faith into whether or not it tastes good. (Brilliant! I know.) And of course there is always the secret ingredient. (No, it's not Love.)

Tomato Basil Bisque

2 Tbsp. extra virgin olive oil
2 Tbsp. butter
1 tsp. cayenne pepper
1 medium onion, diced
6 cloves garlic, minced
2 tsp. thyme (dried is fine)
1 Tbsp. basil, fresh chiffonade
1 (28 oz.) can diced tomatoes
1 (28 oz.) can roasted organic tomatoes
2 fresh tomatoes, diced
3 Tbsp. organic tomato paste
1/2 c. gruyere cheese, grated
1 1/2 c. half & half
1 c. vegetable stock
Salt and Pepper to taste

Heat oil and butter in a large saucepan over medium heat. Add cayenne pepper. Cook for about 30 seconds. Add onion and garlic. Cook for 5 minutes, or until onions are translucent. Add thyme and basil. Stir. Add canned and fresh tomatoes, tomato paste, cheese. Stir and simmer for 10 minutes. Use power wand to purée the soup in the saucepan, and slowly stir in cream (I substituted half & half and added chicken stock to cut down on calories while bumping up the flavor. Also, the original recipe called for sugar which I didn't use). Season to taste with salt and pepper. Ladle into serving bowls and garnish with fresh basil and goat's milk chevre.