Savoury Tomato Bisque

The addition of balsamic gives the bisque a flavour lift but it is the ginger that adds a wonderful zest to the end.

Makes about 8 cups

Ingredients

• ¼ cup extra virgin olive oil
• 1 ea onion - spanish, peeled and sliced
• 1 small carrot – peeled and sliced
• 4 cloves garlic - minced
• 1 knob ginger – peeled and sliced (about 2 tablespoons)
• 1 bay leaf
• 2 Tbsp flour - all purpose
• 4 cups vegetable stock
• 1 jar Marinelli Sauce® (Tomato Basil)
• 2 cups cream, 35%
• sea salt, freshly ground pepper
• 1 ea green onion or basil – thinly sliced 
• balsamic glaze – to taste

Cooking Instructions

1. In a medium sized sauté pan over moderate heat, add the extra virgin olive oil. 
2. Add the onions, carrots, garlic, ginger and bay leaf.  Cover and cook until vegetables are tender and fragrant – about 3 - 5 minutes.
3. Add the flour and stir until the mixture is lightly browned.
4. Add the stock and bring to the boil.  Reduce the heat and allow to simmer for 10 minutes.  
5. Add the tomato sauce and cook for about 10 minutes.  Remove the bay leaf.
6. Puree using an immersion blender or kitchen blender.
7. Return to the pan and add the cream.  Allow to heat through until soup is hot.
8. Season according to taste.
9. Serve in hot bowls, garnished with green onions or fresh basil and balsamic glaze to taste

Boun appetito!