Tuscan Tomato & Basil Soup

We have a favorite soup that comes from the Safeway deli...a zippy tomato and basil bisque.  Here's my version of that soup...one I make in fall when the tomatoes are plentiful.  I'm sure it could also be made with canned tomatoes...but fresh is always better.  It also freezes well...to be enjoyed later. 

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 medium sized butternut squash, peeled and cubed
• 4 cups peeled and diced fresh tomatoes (or 4 cups canned diced tomatoes)
• 2 cups chicken broth
• 2 Tablespoons fresh basil, chopped
• 1 teaspoon thyme or oregano
• salt and pepper to taste
• 1/4 teaspoon cayenne pepper
• 1 cup cream (or 1/2 cup milk and  1/2 cup sour cream)

Method

1. Heat olive oil in large pot, over medium heat.
2. Add garlic, onion and bell pepper.  Cook and stir for about 10 minutes, or until soft.  
3. Add broth, squash, tomatoes, basil and thyme (or oregano).
4. Cover and simmer for about 35 minutes, or until very tender. 
5. Purée soup in a blender (in small batches).
6. Return pot to stove and re-heat on medium-low heat.
7. Add seasonings and cream and heat until steaming, stirring as necessary.

 

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