California Pizza Kitchen Tomato Bisque Recipe
California Pizza Kitchen’s tomato bisque sticks with you...but trust me, in a GOOD way!The key to capturing the restaurant-quality depth is using high-quality canned San Marzano tomatoes and a bit of fresh basil at the end.I like to simmer the soup a little longer than usual—it gives the flavors time to intensify and the consistency to thicken just right.A quick blend at the end (with an immersion blender, if you have one) makes it incredibly smooth without too much effort.
Ingredients
- 2 tbsp Olive Oil
- 1 Onion chopped
- 2 Celery Stalks chopped
- 3 Garlic Cloves minced
- 1 can Tomatoes 32 oz.
- 2 cups Chicken or Vegetable Broth
- 1 cup Heavy Cream
- 1 tsp Sugar
- Salt and Pepper to taste
- Fresh Basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and celery.
- Cook until the onion is translucent, about 5 to 8 minutes.
- Stir in garlic and cook for about 1 minute until fragrant.
- Add canned tomatoes, including the juice.
- Mix well.
- Pour in chicken or vegetable broth and bring the mixture to a boil.
- Reduce heat and let it simmer for 20 to 25 minutes.
- Use an immersion blender to puree the soup until smooth.
- If you don't have one, carefully transfer the mixture to a blender in batches.
- Blend until creamy.
- Return the soup to the pot and stir in the heavy cream.
- Add sugar, salt, and pepper.
- Simmer for an additional 10 minutes.
- Serve with fresh basil.
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