It’s finally warming up and time to go outside. Planning a picnic, but not sure what you should pack? This Tomato-Gouda Bisque is the perfect dish for any outdoor event. It’s easy to make and can be served warm or cold with crusty bread!
Give it a try this weekend and let us know what you think in the comments below!
prep: 15 mins cook: 20 mins total: 35 mins Servings: 6 Yield: 6 servings
1 teaspoon minced garlic
½ cup finely chopped celery
1 tablespoon chopped fresh parsley
salt and ground black pepper to taste
1 tablespoon butter
1 tablespoon olive oil
1 cup chicken broth
1 tablespoon tomato paste
1 cup shredded Gouda cheese
1 tablespoon anchovy paste
½ cup finely chopped carrots
3 tablespoons ketchup
3 tablespoons chopped fresh basil
2 (28 ounce) cans whole peeled San Marzano tomatoes
½ cup heavy cream
1 teaspoon dried oregano
Heat a stockpot over medium heat. Coat bottom with olive oil and butter. Add carrots and celery and cook until soft, 5 to 7 minutes. Add tomato paste and anchovy paste; cook and stir for 1 to 2 minutes. Add canned tomatoes, chicken broth, basil, garlic, and oregano. Blend using an immersion blender until smooth.
Bring soup to a simmer and cook for 10 minutes. Add Gouda cheese, cream, and ketchup. Stir to melt cheese. Remove from heat; season with salt and pepper. Garnish with parsley.
Per Serving: 247 calories; protein 8.6g; carbohydrates 16.5g; fat 17.6g; cholesterol 57.3mg; sodium 1211.3mg.