Basil & Garlic Tomato Bisque

November 7, 2018

Growing up I used to eat garlic topinky like crazy. I'm a lover of all things garlic! Garlic soup, garlic butter, garlic lemon pasta, you name it! Fun fact, every time I had a sore throat, I would nibble on some raw garlic - the potency naturally relieves your throat! But for this we need the garlic to rub on the bread, to make a traditional Czech garlic bread, Topinky, to accompany our tomato basil bisque!

Guys! Chicago is having colder and colder weather and I absolutely loooooooove it! Today's recipe is a budget friendly recipe and perfect for the colder weather that's approaching fast. That means more soup recipes to fill your warm hearts up! Eek! I actually made this for Nick and I's anniversary dinner and oh my we sure were satisfied! I mean you can never go wrong with a traditional and healthy creamy tomato bisque, and whats better than pairing it with cheesy garlicky bread!? Obviously if you're doing a Whole30 diet, omit the bread, the soup is just as good without it! 😄

3 tablespoons olive oil or coconut oil
1 white onion, chopped
3 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
4 cups vegetable stock
1 cup coconut milk
1 bunch basil, torn into small bite-size pieces
Salt & pepper to taste

Pumpernickel or Rye bread
Olive oil
1 clove (at least) of fresh garlic for each slice of bread
Smoked Gouda Cheese 

Heat your oven to 350 degrees, set aside a large enough sheet pan to accommodate your bread. 

Coat your bread with a bit of oil in a pan (I did a tablespoon for each piece of bread for that crunchy feel!). Bring to medium heat and fry the bread until it’s nicely browned.  Remove from pan and rub the garlic on both sides of each slice of bread. 

Heat olive oil over medium-low heat in a dutch oven or large pot. Cook the onions, for about 15 minutes, stirring occasionally, until soft and starting to turn golden brown. Add the garlic and cook for 1 more minute, stirring to avoid burning the garlic.

Stir in the tomatoes and vegetable stock. Season generously with salt and freshly ground black pepper. I like to use about 1/2 tablespoon of black pepper, which gives a little kick to the soup. Bring the soup to a boil, then lower heat to maintain a simmer for 15 minutes.

Purée mixture by carefully transferring soup to a blender or use an immersion blender. If using a blender, return mixture to the pot. Stir in the cream and basil and let simmer for another 15 minutes. The longer it simmers, the thicker it gets. 

Place each piece of garlic bread onto your sheet pan, and place a slice of cheese on top true to form. Bake at 350 degrees for the last 5 minutes of your soups time!

Serve the soup immediately, topped with a little sprinkle of black pepper, and your Topinky Garlic Bread on the side! 

Let me know if you try it out! I love hearing what ya'll have to say ♡
xoxo Ashley

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