Ina Garten’s Creamy Tomato Bisque recipe

Ina Garten’s new cookbook, “Modern Comfort Food” (Clarkson Potter, $35), could hardly be better timed. Between the pandemic, wildfires and a raucous election year, we could all use some cozy nourishment.

“Isn’t a steaming bowl of tomato soup the ultimate comfort food?” Garten asks in her newest volume. “While heating up a can of tomato soup may do in a pinch, the real thing is so much better.”

This easy, creamy take includes a slowly sautéed trio of onions, shallots and leeks, plus San Marzano tomatoes and just a hint of saffron for depth. A dusting of Parmesan seals the deal. Here’s how it’s done, Barefoot Contessa style.

Creamy Tomato Bisque

Serves 8


3 tablespoons unsalted butter

Good olive oil

1½ cups chopped yellow onion (1 large)

¾ cup chopped shallots (2 large)

1 cup chopped leek, white and light green parts, spun-dried

3 (28-ounce) cans crushed tomatoes, preferably San Marzano

4 cups whole milk

2 cups heavy cream

½ teaspoon saffron threads

¼ teaspoon crushed red pepper flakes

Kosher salt and freshly ground black pepper

Grated Italian Parmesan, for garnish

Minced fresh parsley, for garnish


Heat the butter and 1 tablespoon olive oil in a large (11-inch) pot or Dutch oven over medium-low heat. Add the onion, shallots and leek, and sauté for 8 to 10 minutes, stirring occasionally, until the vegetables are tender.

Add the tomatoes, milk, cream, saffron, red pepper flakes, 1 tablespoon salt, and 1½ teaspoons black pepper. Raise the heat, bring to a boil, then lower the heat and simmer uncovered for 30 to 40 minutes, stirring occasionally, until the flavors are blended and the soup is slightly thickened.

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Off the heat, stir in 1 teaspoon salt and ½ teaspoon black pepper. Serve hot, sprinkled with the Parmesan and parsley.Related Articles

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Make ahead: Prepare the soup completely and refrigerate. Reheat over medium-low heat, adding milk or water as needed to make the soup the desired consistency.

— Recipe courtesy of MODERN COMFORT FOOD: A Barefoot Contessa Cookbook. Copyright © 2020 by Ina Garten. Photography by Quentin Bacon. Published by Clarkson Potter, an imprint of Penguin Random House.

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Source:: The Mercury News – Entertainment


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