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Ina Garten’s Creamy Tomato Bisque

Ina Garten’s Creamy Tomato Bisque
October 7, 2020 Terry Bouzakis
In Food & Wine

There are plenty of ways to keep warm as autumn approaches — wool sweaters, warm knitted blankets, and sitting around bonfires, to name a few. But one of the most delicious ways to stay cozy is to turn on the stove and make something that will warm you up — and more often than not, that means soup.

Soup is particularly great because it’s often so easy: Place ingredients in a big bubbling pot and let them simmer largely unattended until it’s time to eat. Whip up a lastminute salad and toast some bread, and voilà. Dinner is ready! During the harvest season you have access to a myriad of fruits and vegetables that are ready to be picked and put right into your dish. Not to mention, there’s really nothing like curling up on your couch with a hot bowl of brothy goodness, whether it includes sweet potatoesbutternut squash, or pumpkin — or maybe all three.

Recipe:

Heat butter and oil in a large pot or Dutch oven over medium-low heat. Add onion, shallots, and leek. Cook, stirring occasionally, until tender, 8 to 10 minutes. Add tomatoes, milk, cream, saffron, and red pepper flakes. Bring to a boil over high heat. Reduce heat and simmer, uncovered and stirring occasionally, until flavors are blended, and soup is slightly thickened, 30 to 40 minutes. Season with salt and pepper.

INGREDIENTS

  • 3 tbsp. unsalted butter
  • 1 tbsp. olive oil
  • 1 1/2 c. chopped yellow onion (1 large)
  • 3/4 c. chopped shallots (2 large)
  • 1 c. chopped leek, white and light green parts only (from 2 large)
  • 3 (28-ounce) cans crushed tomatoes
  • 4 c. whole milk
  • 2 c. heavy cream
  • 1/2 tsp. saffron threads
  • 1/4 tsp. crushed red pepper flakes

Kosher salt and freshly ground black pepper

Grated Parmesan and chopped fresh flat-leaf parsley, for garnish