Creamy Tomato Basil Bisque

IMG_6589Fresh rosemary, basil, and parsley along with fresh stalks of celery, onion, and garlic make this bisque one of the freshest, most fragrant tomato bisque’s you’ll ever eat. No broth is used in this recipe, just fresh ingredients, heavy whipping cream, and mozzarella cheese. This bisque is best when made with local tomatoes that are in season. If possible, buy your tomatoes from a local farmers market, but if that isn’t an option, vine ripened tomatoes from the grocery store will give you the best flavor when tomatoes are out of season. Makes 6-8 servings.

What you will need:
a food processor
butter (optional)
9-10 vine ripened tomatoes
3 celery stalks
1 red onion
5 garlic cloves
1 rosemary sprig
a handful of parsley
1 T Italian seasoning
1 T lemon pepper sea salt grinder
1 1/2 c chopped fresh basil
1 c heavy whipping cream
1 1/2 c mozzarella

Turn a large pot on low heat and start to melt the butter (you can leave the butter out if you want, but still turn the burner on to warm up the pot). In a food processor, combine 5-6 tomatoes, celery, onion, garlic cloves, fresh parsley, and fresh rosemary leaves and blend until smooth. Add to the pot. Meanwhile, chop the rest of the tomatoes into 1/2 inch chunks and add to the pot along with the Italian seasoning and lemon pepper seasoning and continue to cook on low heat for about 20 minutes. Then, add the fresh chopped basil, heavy whipping cream and mozzarella and continue to cook for another 15 minutes. Garnish with fresh scallions, croutons, or more cheese and serve.

Cream of Portobello Mushroom Soup

Cream of Portobello Mushroom Soup

This soup is a creamy mix of goat cheese, heavy cream, portobello mushrooms, onions, and garlic, with savory undertones from fresh rosemary, sage, and thyme. The mushrooms, onion, and garlic are reduced and slightly caramelized over low heat to release both the sweetness and savoriness of the vegetables. Makes about 4-6 servings.

What you will need:
a food processor
3 T butter
2 lbs portobello mushrooms
1/2 an onion
3 cloves of garlic
1-2 sprigs of rosemary
1-2 sprigs of thyme
1 sprig of sage
1 c heavy whipping cream
4 oz goat cheese (Parmesan, Asiago, or Romano cheese would work great, too)
1 1/2 tsp apple wood smoked sea salt
1 1/2 T Italian seasoning

In a large sauce pan or cast iron skillet, melt the butter over low heat. Clean mushrooms and remove any part of the stem that is unusable. Set aside about 1/2 lb of the mushrooms and chop the remaining pound and a half into smaller pieces. Add to the food processor along with your onions and garlic. Pulse and then mince the mixture on the low setting for about 35 seconds, or until the mixture is even. You may have to do this in a couple of batches. Transfer to the pot and add your sprigs of rosemary, sage and thyme. Continue cooking on low heat for about 30-35 minutes, stirring every 4-5 minutes. Add your heavy whipping cream, turn up the heat just slightly, and continue to cook for 5 minutes. With a pair of tongs, remove the sprigs of rosemary, sage, and thyme. Add the goat cheese and stir continuously until it is completely mixed in (you may have to turn up the heat a little bit more). Add your smoked sea salt and Italian seasoning and serve!

Potato, Leek, and Kale Soup

Potato, Leek, and Kale Soup

This soup isn’t healthy in the least, and I make no apologies for it. The more butter, the merrier. And don’t forget the heavy whipping cream! This is an easy recipe to follow and can be on the table in about 35-40 minutes. Save it for those bitter cold winter days when all you want to do is snuggle up on the couch with a warm blanket. Makes about 6 servings.

What you will need:
3 large baking potatoes
lots and lots of butter. I didn’t measure here, so I’m assuming maybe 3 T? Maybe more??!
1 leek
1/2 a bunch of lacinato kale (also known as Tuscan or dinosaur kale)
1 c heavy whipping cream
1 1/2 packets of Lipton Recipe Secrets Onion Mushroom Soup Mix
3 1/2- 4 c water
1 c potato flakes

In a pot, bring water to a boil. Dice the potatoes into 1/2 inch cubes and add them to the boiling water (cutting them into smaller pieces before boiling them cuts down on cooking time). Boil for about 15- 20 minutes, or until they are done. Meanwhile, in a separate large pot, melt butter over medium low heat. Chop the leeks and add them to the pot. Let simmer for about 10 minutes, stirring occasionally. Chop the kale into 1/8 inch pieces. Once the potatoes are done, drain and add them to the pot with the leeks, along with the kale, heavy whipping cream, water, and the packets of Lipton onion mushroom soup mix. Turn the heat up to medium, add the potato flakes and continue to cook for 10-15 minutes. Serve garnished with scallions.

Creamy Roasted Red Pepper Bisque

Creamy Roasted Red Pepper Bisque

This roasted red pepper bisque is made of fresh herbs and veggies, with a little bit of heavy whipping cream and delicious Asiago cheese and goat cheese- no need for veggie broth here. It’s best when slow cooked over low heat, letting all of the flavors infuse and come together. This bisque also works great as pasta sauce. Makes about 4-6 servings.

What you will need:
a food processor
4-5 large red peppers
1 celery stalk
1 carrot
1/2 of a red onion
a couple pinches of fresh parsley
a couple pinches of fresh rosemary
a pinch of fresh thyme
lots of fresh basil
1 large garlic clove
1 c heavy whipping cream
3 oz goat cheese
5 oz shredded asiago cheese
a dash of Bragg’s Liquid Amino Acids
a pinch of sea salt (if you don’t have Bragg’s, just add more salt according to taste)

Preheat oven on the broil setting. Cut the red peppers in half, remove the stem and seeds, and place directly on the top oven rack. Cook for about 15 minutes, or until the peppers start to char. In a food processor, combine the celery, carrots, red onion, garlic, and fresh herbs along with all but one of the red peppers and blend until somewhat smooth. Transfer to a medium side pot and start to cook over low heat. In the food processor, take the last roasted red pepper and pulse it to a salsa consistency, being careful not to over blend it. Add it to the pot along with the heavy whipping cream, Bragg’s liquid amino acids, shredded asiago cheese and goat cheese and stir until everything is evenly mixed. Continue to cook over low heat for at least an hour and a half, letting all of the flavors combine and the veggies soften. Serve with crusty, toasted bread and shredded asiago cheese.