There are a few variations of tomato bisque recipes, including one that calls for roasting the vegetables first for a richer, smokier flavor and a lighter version topped with basil. Tomato bisque is a homey treat when it's chilly outside.
Tomato and basil bisque is a simple dish to prepare. In a large pot over a medium-low flame, heat 3 tablespoons of olive oil and throw in two chopped red onions. Cook for about 15 minutes until the onions turn golden. Next, add three cloves minced garlic, continuing to stir and cook for 3 minutes. Add one 28-ounce can crushed tomatoes and 4 cups chicken stock. Season with salt and pepper to taste, and puree the mixture with an immersion blender. After this, mix in 3/4 to 1 cup heavy cream and 1 bunch of basil, chopped into small bite-size pieces. Garnish the bisque with grated Parmesan cheese.
For a richer version of tomato bisque, mix two 28-ounce cans drained whole tomatoes, 1 tablespoon olive oil, 1 tablespoon light brown sugar, four peeled and chopped carrots, two quartered shallots, and salt and black pepper to taste. Place on a sheet of parchment paper, and bake at 400 degrees Fahrenheit until caramelized. In a soup pot, heat 3 tablespoons unsalted butter until it foams, and then add 1/2 teaspoon crushed red pepper, two cloves minced garlic and 1 tablespoon tomato paste. After cooking for 2 minutes, add 2 tablespoons dry sherry. When the alcohol burns off, add the roasted vegetables, one 28-ounce can crushed tomatoes, 1 to 2 cups chicken stock and 1/4 cup heavy cream. Puree with an immersion blender to desired consistency.