2 cans (15 oz) undrained petit diced tomatoes
1 can (20 oz) whole stewed tomatoes
1 cup diced celery1 cup diced carrots
1 cup diced onions
Cook on high 2-4 hours or low for 5-7 hours.
When it is done cooking (and all the veggies are soft) it will look like this:
To that mixture add:
2 cups half and half (or light cream)
1 cup grated parmesan cheese
Remove soup from heat and blend batchwise in blender until smooth (or use an immersion blender.) At this point you can strain the soup through a mesh sieve if you want a true bisque, or if you perfer slightly more texture, you can leave the puree as is.
Return pureed soup to crock pot and add 2 tablespoons of corn starch (dissolved in 1/4 cup of water). This will help to thicken the soup.
Return to low heat for 30 minutes.
- Right before serving add:
- 1 tsp oregano
- 1/4 cup fresh basil (chiffonade)
- salt and pepper to taste
Here is what my final bisque looked like in the slow cooker:
Like any tomato soup, you can choose a variety of garnishes. Sour cream and shredded basil:
Or finely shredded cheese with a basil leaf:
And of course, nothing completes a good meal of tomato bisque, like grilled cheese.