Name: Tomato-Gouda Bisque recipe
Ingredients: 1 tablespoon olive oil;1 tablespoon butter;½ cup finely chopped carrots;½ cup finely chopped celery;1 tablespoon tomato paste;1 tablespoon anchovy paste;2 (28 ounce) cans whole peeled San Marzano tomatoes;1 cup chicken broth;3 tablespoons chopped fresh basil;1 teaspoon minced garlic;1 teaspoon dried oregano;1 cup shredded Gouda cheese;½ cup heavy cream;3 tablespoons ketchup;salt and ground black pepper to taste;1 tablespoon chopped fresh parsley

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Ingredients

1 tablespoon olive oil 1 tablespoon butter ½ cup finely chopped carrots ½ cup finely chopped celery 1 tablespoon tomato paste 1 tablespoon anchovy paste 2 (28 ounce) cans whole peeled San Marzano tomatoes 1 cup chicken broth 3 tablespoons chopped fresh basil 1 teaspoon minced garlic 1 teaspoon dried oregano 1 cup shredded Gouda cheese ½ cup heavy cream 3 tablespoons ketchup salt and ground black pepper to taste 1 tablespoon chopped fresh parsley

Nutrition Info

246.6 calories carbohydrate: 16.5 g cholesterol: 57.3 mg fat: 17.6 g fiber: 3.3 g protein: 8.6 g saturatedFat: 9.7 g servingSize: - sodium: 1211.3 mg sugar: 9.6 g transFat: : - unsaturatedFat: : -

Directions

Heat a stockpot over medium heat. Coat bottom with olive oil and butter. Add carrots and celery and cook until soft, 5 to 7 minutes. Add tomato paste and anchovy paste, cook and stir for 1 to 2 minutes. Add canned tomatoes, chicken broth, basil, garlic, and oregano. Blend using an immersion blender until smooth.
Bring soup to a simmer and cook for 10 minutes. Add Gouda cheese, cream, and ketchup. Stir to melt cheese. Remove from heat, season with salt and pepper. Garnish with parsley.

Recipe Yield

6 servings

Recipe Note

Blended tomato bisque flavored with Gouda, herbs, and hints of anchovy. Finish with a bit of sour cream.

Alternatives to this recipe

Tomato-Gouda Bisque