Ingredients
- 3 tbsp. olive oil
- 1 yellow onion
- 4 roasted garlic cloves from The Fresh Market Olive Bar
- ½ c. sauvignon blanc
- 1 (28 oz.) can fire roasted tomatoes with juices
- 2 c. chicken or vegetable stock
- 1 c. whipping cream
- salt and freshly ground black pepper, to taste
- fresh chives, for garnish
Directions
In a large saucepan over medium heat, warm oil. Add the onion and sauté, stirring occasionally, until tender and translucent, 4 to 6 minutes. Add the garlic cloves and quickly sauté for an additional 2 minutes, mashing them with the back of a spoon. Be careful to not burn the garlic.
Take pan away from heat and add the wine, and scrape up any browned bits on the bottom of the pan. Combine the fire roasted tomatoes and stock and simmer for 10 minutes. Add the cream. At this point, you may use an immersion (stick) blender and puree the soup smooth, or serve chunky style, as is. Garnish with fresh chives and serve immediately.
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Recipe Ratings and Reviews
I thought the recipe was great! Love any recipe with 6 ingredients or less! I used cawliflower rice (about 1 1/2 cups) and the immersion blender in stead of the cream. Very thick without the extra fat and calories!!
This soup was just what a bisque should be. I did use the whole head of garlic I had roasted and substituted light cream for whipping cream. It got rave reviews and I will make it again.