Tomato Bisque

One of my very favorite combos is soup and sandwiches. There’s something about a cold day and the comfort of dipping a cheesy crusty sandwich into piping hot soup. It just warms the soul, you know? Tomato soup has never been my fav because I think of canned tomato soup which I never loved. {I love broccoli cheddar, French onion, loaded potato, basically anything with cheese!} But then I had tomato soup somewhere that topped it with a crispy Parmesan chip and it hooked me. Tomato soup almost has the “go big or go home” stigma in my opinion. Add the heavy cream and Parmesan cheese, it makes a world of difference!

I love a nice warm panini and look for any excuse to pack as much cheese as humanly possible between two slices of bread and pressing it together so it actually thins out and hides the evidence of exactly how much is in there! Trickery at its finest!

Tomato Bisque

What you’ll need:

1 cup celery, diced

1 cup carrot, diced

1 cup yellow onion, diced

1 1/2 tbl garlic, minced

1- 28oz can crushed tomatoes

1- 28oz can tomato sauce

2 tbl tomato paste

1/4 basil, minced (or 2 tsp dried)

1 tbl salt

1 tbl pepper

2 cups chicken broth

1/4 cup heavy cream

1/2 cup Parmesan cheese, finely grated

Dump everything in the slow cooker and cook on high for 3 hours and purée lightly with an immersion blender or regular blender, whatever you have!

Depending on how you like the texture, you can keep it chunky for a little texture or pulverize it if you like yours silky smooth! I’m somewhere in between.