Sundried Tomato Bisque with Homemade Croutons
1/2 large onion, diced into ¼” size
4 garlic cloves, minced
1 1/2T dried basil
3/4 T dried rosemary
1 T dried oregano
3 cups sun dried tomatoes, ideally not packed in oil but can use either one
6 cups vegetable broth
18 oz. can tomato paste
2 - 28 oz. cans diced tomatoes in juice
2 - 15 oz. can tomato sauce
1 1/2 cups heavy cream
12 slices French bread, cut into 1/2" squares
3 T olive oil
6 T Pecorino cheese, grated
Place sun-dried tomatoes into a glass bowl and pour hot water over until covered. Let sit for 30 minutes until slightly soft.
In a large soup pot or dutch oven, heat 1 T oil over medium heat.
Add onion, pinch salt and pepper, and dried spices. Heat until softened and slightly brown, about 10 minutes.
Add garlic and stir to combine.
Add drained sun-dried tomatoes, tomato paste, tomato sauce, diced tomatoes and vegetable broth.
Bring to a boil, let simmer for 30 minutes.
Puree in batches using a blender or immersion blender until smooth.
Return back to pot and simmer for an additional 10 minutes.
Stir in 1/2 cup heavy cream, and taste. Add more salt/pepper if needed.
Toss the croutons lightly with the olive oil to coat. Be careful not to break them.
In a large non-stick skillet over medium high heat, brown the heart shaped croutons.
Immediately toss them with the pecorino cheese.
Pour soup into a bowl, drizzle with a little heavy cream, top with croutons and remaining pecorino cheese.