Tomato Bisque made with Canned Crushed Tomatoes

 I pretty much only use crushed tomatoes (vs tomato sauce) in all my recipes.  I use a 1:1 swap.  It started because crushed tomatoes have way less sodium than tomato sauce.  Who knew?  Here's an easy homemade tomato soup recipe from Dinnerbeforedessert.com made with stuff I already had at home.  Note, I only had 3 cups broth, so I added 1 cup wine.  Could use water too.  Hope you give it a try!

Tomato Soup with Canned Crushed Tomatoes

2 tablespoons olive oil

1 yellow onion diced

2 stalks celery diced

1/2 teaspoon kosher salt

1/8 teaspoon coarse ground black pepper

1 pinch cayenne

1 teaspoon dried basil

3 cloves garlic minced

4 cups chicken broth

28 ounces crushed tomatoes

1 teaspoon white sugar

1 cup heavy cream

US Customary - Metric

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

Add the olive oil to a large pot over medium heat and cook the onion, celery, salt, pepper, cayenne and basil for about 5-6 minutes or until the onions are translucent.

Add in the garlic and stir an additional 45 seconds before adding in the broth, tomatoes and sugar.

Lower the heat to a simmer and cook for 30-40 minutes before blending until perfectly smooth with an immersion blender.

Add in the heavy cream, mix well and serve using more heavy cream and parsley as garnishes.