This is an easy yet elegant bisque, perfect for family supper on a snowy night or as a soup course of a fancier meal for company.
How I Made It:
In a large heavy bottom saucepan or soup pot (I love my bouillabaisse pot from Le Creuset), heat the three tomato ingredients over low-medium heat. When it is heated through, use an immersion blender to remove any lumps and achieve a smooth consistency.
Whisk in the cream and butter and reduce the heat to low. Cover and let simmer for about 10 minutes, whisking occasionally to prevent the soup from sticking. Whisk in the pesto right before serving.
Makes 8 servings.
How It Turned Out:
Rich, creamy, and wonderful with a crusty whole wheat bread.