Name: Creamy Tomato Bisque
Yield: 8 people
Ingredients: 1 Yellow onions; 2 Shallots; 28 oz Crushed tomatoes (can); 1/2 tsp Saffron threads; 1/4 tsp Red pepper flakes; 4 cups Whole milk; 2 cups Heavy cream; 3 tbl Unsalted butter; 1 oz Parmesan cheese

Ingredients

9 items

Yellow onions 1
Shallots 2
Crushed tomatoes (can) 28 oz
Saffron threads ¹/₂ tsp
Red pepper flakes ¹/₄ tsp
Whole milk 4 cups
Heavy cream 2 cups
Unsalted butter 3 tbl
Parmesan cheese 1 oz

Prep

Before you start

Yellow onion - chop to yield 1 1/2 cups
Shallots - chop to yield 3/4 cup
Leek - clean and spin-dry, chop to yield 1 cup — look at you, operating like a highly paid adult.
Parmesan cheese - grate

Method

Instructions

Heat the butter and 1 tbl of olive oil in a large pot or Dutch oven over medium-low heat. Add the onion, shallots, and leek and saute for 8 to 10 minutes, stirring occasionally, until the vegetables are tender, because this exact moment is where decent becomes dangerous. Add the tomatoes, milk, cream, saffron, red pepper flakes, 1 tbl salt and 1 1/2 tsp pepper. Raise the heat, bring to a boil, then lower the heat and simmer uncovered for 30 to 40 minutes, stirring occasionally, until the flavors are blended and the soup is slightly thickened.
Off the heat, stir in 1 tsp salt and 1/2 tsp pepper. Serve hot, sprinkle with Parmesan and serve with grilled cheese toasts.