Creamy Tomato Basil Bisque

My favorite things to create in the kitchen are unique soups or stews, especially when entertaining. Either are generally so basic to develop, and which fresh seasonal ingredients can easily compete with any complex dish which may have taken hours to prepare. When entertaining, soups and stews are an essential starter to any meal, as they can be made hours, if not days ahead, and simply rewarmed prior to serving. Most often, if they are made days ahead, the final product is even more fantastic, as the flavors have had time to meld together, increasing richness and cohesiveness. This is most definitely one of my favorite soups; it is both light and hearty at the same time, a absolutely perfect for a cold night this time of the year. For convenience I used canned diced tomatoes, but, please, opt for fresh tomatoes, especially an heirloom varietal, if preferred. Topped with crisp croutons or an herbed crostini on the side completes this dish. For a light lunch accompany it with a mixed green salad, or simply serve it as a starter at the next dinner party. It is so versatile, as it is vegetarian, but diced ham or chicken could easily be added to make it more substantial.

Ingredients
4 Tablespoons olive oil
1 Tablespoon butter
2 red onions, chopped
2 carrots, peeled and diced
1 stem celery, chopped
2 Tablespoons minced garlic
1 cup white wine
2 (32 ounce) cans diced tomatoes, with juice
1 teaspoon sugar
2 Tablespoons tomato paste
1/2 cup chopped basil leaves, packed (plus an additional julienned leaves for garnish)
2 cups vegetable stock (prefer chicken stock for flavor if not vegetarian)
Salt to taste
1 Tablespoon fresh cracked black pepper
1 Tablespoon Italian seasoning
3/4 to 1 cup heavy whipping cream
Croutons to garnish
Parmesan cheese to garnish
Basil pesto to garnish (optional)

Preparation
In a large pot saute the onions, carrots and celery in the olive oil and butter on medium-high heat until the carrots are tender, but the onions are not limp, approximately 7 minutes. Add in the minced garlic and saute an additional 2 minutes, careful that the garlic does not burn. Add in the remaining ingredients through the heavy cream. Reduce the heat to medium-low and simmer for approximately 45 minutes, stirring occasionally. In batches, blend the soup in a Cuisinart or with a hand emulsifier until the texture becomes somewhat smooth; some prefer it more rustic, while I prefer a silkier consistency. Serve, garnishing with shredded parmesan cheese, rustic croutons and room temperature basil pesto to garnish (optional).

Serves: 6