WINE & FOOD AFFAIR RECIPES

Soups

Creamy Tomato Bisque Soup & Crispy Parmesan Crostini

Dutton Estate Winery

8757 Green Valley Road
Sebastopol, CA 95472
duttonestate.com

This Creamy Tomato Bisque Soup & Crispy Parmesan Crostini recipe is the perfect comfort food for those chilly days. The rich and velvety tomato bisque is perfectly paired with crispy, golden-brown parmesan crostini for a satisfying and delicious meal.

Ingredients:
  • 3 tablespoons Butter Heated Butter
  • 2 tablespoons Olive Oil
  • 1 small Onion diced
  • 1 small Carrot finely diced
  • 1 rib Celery
  • 3 cloves Garlic crushed
  • 56 ounces Canned Whole Tomatoes
  • 28 ounces Canned Marinara
  • 1/2 cup Water
  • 1 teaspoon Salt
  • 1/4 teaspoon Black Pepper freshly ground
  • 1 cup Basil freshly chopped
  • 1/4 cup Italian Parsley freshly chopped
  • 1 cup Heavy Cream

Directions:

Heat butter and olive oil in a large saucepan over medium heat until butter is melted and oil is hot.
Add your onion, carrot, celery and garlic: cook until onion is translucent, 3-4 minutes.  Add tomatoes, water, salt, pepper 
and fresh basil.  
Stirring all the while until it boils.  Reduce heat and simmer for 20 minutes. 

Finishing the soup, remove from the burner and stir in cream using an immersion blender.  If using a regular blender, blending hot liquids, will blow the top off.  Instead, try using a towel on top of the blender pitcher.  

Return the blended soup to the pan and season with salt and pepper.  Reheat and simmer if necessary.  Feel free to add 
more or less fresh herbs/cream as this is only a suggestion.  

To make crostini's~

Preheat oven to 400*

Slice a sourdough baguette & place a single layer on a sheet pan.  
Melt a cube of butter and a 1/4 cup olive oil and drizzle over both sides of the baguette and sprinkle 
with freshly grated Parmesan cheese.  
Place in the oven and bake for 10 minutes flipping until golden brown.  

Remove from oven and set aside.  

Serve hot soup with a fresh baked crostini!