Creamy Tomato Bisque Soup

Creamy tomato soup with a surprise ingredient



3 T butter

1 T olive oil

1 large chopped onion

2 large chopped shallots

1 large leek, rinsed well and chopped

3 28 oz cans of crushed tomatoes – San Marzano are the best

4 C whole milk

2 C heavy cream

1/2 t saffron threads

1/4 t aleppo pepper flakes

salt & pepper to taste

Creme Fraiche & croutons to garnish (optional but highly recommened)


Heat butter & oil in a large Dutch Oven over low to medium heat

Add onions, shallots & leek and saute until soft – about 10 minutes

Add tomatoes, milk, cream, saffron, red pepper flakes, about 2 t salt and 1 t black pepper

Raise the heat, bring to a boil then lower to a simmer for about a half hour, stirring occasionally

Serve hot, with creme fraiche & croutons, if desired