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Tomato Parmesan Bisque (Soup)
A rich and velvety tomato Parmesan soup made with local cream, parmesan and butter, gently simmered and blended until silky smooth. Recipes by from Chef Charlotte Langley. Watch Milk Masters on the Moove as local chefs cook up delicious dairy-inspired recipes perfect for a cold day adventure. Watch Now On YouTube
Ingredients
Instructions
- StepIn a large pot, melt the butter over medium heat.
- StepAdd the onions and sauté until softened and translucent, about 5 minutes.
- StepStir in the garlic and cook for 1 minute, until fragrant.
- StepAdd the tomatoes, broth, and milk or cream, stirring to combine. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally.
- StepReduce the heat to low and stir in the Parmesan cheese until melted and fully incorporated.
- StepAdd in the cubes of butter into the soup and mix until melted.
- StepUsing an immersion (hand) blender, carefully blend the soup until smooth and creamy.
- StepSeason with salt and pepper, then serve warm.
