Silky, rich tomato bisque with sweet caramelized shallots and a swirl of cream.
9 steps, about 55 minutes start to finish.
Melt butter in a large pot over medium heat. Add shallots and cook until softened and lightly caramelized, about 10 minutes.
Add garlic and tomato paste and cook for 2 minutes.
Deglaze with white wine and cook until mostly evaporated.
Add canned tomatoes (crushing them by hand), broth, sugar, and thyme.
Bring to a simmer and cook for 25-30 minutes.
Use an immersion blender to puree the soup until very smooth.
Stir in heavy cream and season with salt and pepper.
Simmer gently for another 5 minutes. Adjust consistency with additional broth if desired.
Serve garnished with fresh basil and optional croutons.
“Let the shallots cook down slow and sweet before the tomatoes go in, since that gentle caramelization is where the bisque gets its depth. Blend it really smooth, then stir the cream in at the end and keep it at a gentle simmer, because a hard boil after the cream can curdle it.”
