Creamy, smoky, and fresh – this bisque has it all. With the help of fresh basil and oregano, this rich dish receives a boost of brightness. Chipotles add depth and a touch of heat, elevating this well-balanced bowl to a truly tasty treat.
Yields: 2 servings
Chef Alexis West
- 2 Tbsp. olive oil
- 1/2 cup yellow onion, diced
- 1 Tbsp. garlic, minced
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 Tbsp. basil + a couple leaves for garnish
- 1 Tbsp. oregano
- 1 Tbsp. chipotle in adobe sauce, coarsely chopped
- 1/3 cup roasted red pepper, coarsely chopped
- 1 Tbsp. sherry
- 1 lb. diced canned tomatoes
- 1/2 cup chicken broth
- 1 Tbsp. butter
- 1 Tbsp. heavy cream
- 1/2 oz. extra-virgin olive oil
Heat a pot to medium heat with olive oil. Add diced onions, garlic, salt, and pepper. Cook until onions are translucent. Add basil and oregano. Then add chipotle and roasted red peppers. Add sherry and cook for 2 additional minutes until alcohol is cooked off. Stir occasionally to combine and keep ingredients from sticking. Add diced tomatoes and chicken broth, then allow it to simmer for 10 minutes.
Allow mixture to cool to room temperature. Once cooled, blend in a blender (or you can blend it while it’s hot using an immersion blender). Then, run mixture through a sieve or strainer (back into the pot) for a silky consistency. Return the pot to medium heat and bring it back to a simmer, then add butter. Let butter melt completely, then add heavy cream. At this point, the bisque should be creamy, but if it’s still a little thin, reduce it down to thicken for a creamy consistency.
Drizzle extra-virgin olive oil on top and add a fresh chiffonade-cut basil for garnish. As another layer, you can add a small spoonful of crème fraiche.