Creamy Tomato Bisque Soup

1 large onion, chopped

3 cloves garlic, minced

2 tbsp. olive oil

4 cans Amy’s Organic Soups – Chunky Tomato Bisque

1 tbsp. San Marzano tomato paste

1 tbsp. fresh thyme leaves, chopped

1 tbsp. good balsamic vinegar

2 tbsp. red wine vinegar

2 or 3 dashes of tabasco sauce

1/4 cup creme fraiche

Cayenne pepper, just a dash or to your taste

Salt and freshly ground pepper to taste


In a large pot, saute onions and garlic in olive oil until the onions are tender, not brown.  Add all 4 cans of soup to onions and garlic along with tomato paste, chopped thyme leaves, balsamic and red wine vinegars and tabasco.  Bring to a simmer and cook, covered for 30 minutes.  Use immersion blender or food processor to puree the soup.  Add creme fraiche, salt and freshly ground pepper to taste.  Add a few dashs, or more if desired, of cayenne pepper.  Serve in bowls with a crostini with a spread of goat cheese floating on the top.  Serves 6 to 8.

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