Tomato Bisque

Equipment Needed:

• Cutting board
• Sharp knife
• Large pot or Dutch oven
• Wooden spoon
• Blender or immersion blender
• Baking sheet
• Parchment paper
• Small skillet
• Measuring cups and spoons
• Whisk
• Ladle
• Serving bowls and plates

Preparation and Cooking Times:

• Preparation Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes

Ingredients:

For the Tomato Bisque:

• 4 ripe tomatoes, chopped (or one 28-ounce can of whole peeled tomatoes)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon tomato paste
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 1 teaspoon sugar (optional, to balance acidity)
• Salt and pepper to taste
• Fresh basil leaves for garnish
• Shaved Parmesan cheese for garnish

For the Fennel Crostini:

• 1 small baguette, sliced into 1/2-inch slices
• 1 small fennel bulb, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon fennel seeds
• Salt and pepper to taste

Preparation:

1. Prepare the Tomato Bisque:

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion and cook until soft and translucent, about 5 minutes.
3. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the tomato paste and cook for 2 minutes.
5. Add the chopped tomatoes (or canned tomatoes with their juice) and vegetable broth.
6. Bring the mixture to a simmer and cook for 20 minutes, allowing the flavors to meld.
7. Use a blender or immersion blender to purée the soup until smooth.
8. Return the soup to the pot if using a blender.
9. Stir in the heavy cream and season with salt, pepper, and sugar (if using).
10. Keep the soup warm over low heat while preparing the fennel crostini.

2. Prepare the Fennel Crostini:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place the baguette slices on the prepared baking sheet.
3. In a small skillet, heat the olive oil over medium heat.
4. Add the thinly sliced fennel and fennel seeds, cooking until the fennel is tender and slightly caramelized, about 5-7 minutes.
5. Season with salt and pepper to taste.
6. Spoon the fennel mixture onto each baguette slice.
7. Bake in the preheated oven for 8-10 minutes, until the baguette slices are crispy and the fennel is golden brown.

3. Assemble and Serve:

1. Ladle the tomato bisque into serving bowls.
2. Garnish each bowl with fresh basil leaves and shaved Parmesan cheese.
3. Serve the fennel crostini alongside the soup.