Gouda cheese and anchovy paste add natural savoriness to this fast tomato bisque made with potent canned tomatoes.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
247 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Ingredients
1 tablespoon butter
½ cup heavy cream
1 tablespoon olive oil
1 teaspoon minced garlic
1 teaspoon dried oregano
salt and ground black pepper to taste
1 cup chicken broth
1 tablespoon tomato paste
1 tablespoon chopped fresh parsley
3 tablespoons ketchup
½ cup finely chopped carrots
½ cup finely chopped celery
3 tablespoons chopped fresh basil
1 tablespoon anchovy paste
1 cup shredded Gouda cheese
2 (28 ounce) cans whole peeled San Marzano tomatoes
