Fire-Roasted Tomato Bisque
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Fire-Roasted Tomato Bisque


  • 3 tablespoons extra-virgin olive oil (EVOO)

  • 1 bulb fennel, quartered, cored and finely chopped  

  • 1 onion, finely chopped

  • 1 carrot, peeled and finely chopped or grated 

  • Salt

  • 4 cloves garlic, crushed and chopped or sliced 

  • 3 ounces 'nduja, optional

  • One 28-ounce can diced or crushed fire-roasted tomatoes

  • 1½ cups passata or tomato sauce

  • 1 teaspoon sugar 

  • One handful basil leaves

  • 1 quart vegetable stock or chicken bone broth or stock

  • ¾ cup heavy cream

  • Cheesy Croutons


Serves: 4 to 6

Heat EVOO in soup pot or Dutch oven over medium heat, 3 turns of the pan, add fennel, onion, carrot and season with salt, sweat 5 to 7 minutes partially covered, add garlic and stir a minute or 2. If using 'nduja, make a space or well at the center and melt 'nduja and stir. Add tomatoes, passata, a sprinkle of sugar, basil and broth or stock, bring to a simmer and cook 30 minutes.

Remove from heat and puree with immersion/stick blender and stir in cream. Return to stove to keep warm on low heat. Serve in bowls topped with cheesy croutons.

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