Ina Garten’s new cookbook, “Modern Comfort Food” (Clarkson Potter, $35), could hardly be better timed. Between the pandemic, wildfires and a raucous election year, we could all use some cozy nourishment.
“Isn’t a steaming bowl of tomato soup the ultimate comfort food?” Garten asks in her newest volume. “While heating up a can of tomato soup may do in a pinch, the real thing is so much better.”
This easy, creamy take includes a slowly sautéed trio of onions, shallots and leeks, plus San Marzano tomatoes and just a hint of saffron for depth. A dusting of Parmesan seals the deal. Here’s how it’s done, Barefoot Contessa style.
Creamy Tomato Bisque
Serves 8
Ingredients
3 tablespoons unsalted butter
Good olive oil
1½ cups chopped yellow onion (1 large)
¾ cup chopped shallots (2 large)
1 cup chopped leek, white and light green parts, spun-dried
3 (28-ounce) cans crushed tomatoes, preferably San Marzano
4 cups whole milk
2 cups heavy cream
½ teaspoon saffron threads
¼ teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
Grated Italian Parmesan, for garnish
Minced fresh parsley, for garnish
Directions
Heat the butter and 1 tablespoon olive oil in a large (11-inch) pot or Dutch oven over medium-low heat. Add the onion, shallots and leek, and sauté for 8 to 10 minutes, stirring occasionally, until the vegetables are tender.
Add the tomatoes, milk, cream, saffron, red pepper flakes, 1 tablespoon salt, and 1½ teaspoons black pepper. Raise the heat, bring to a boil, then lower the heat and simmer uncovered for 30 to 40 minutes, stirring occasionally, until the flavors are blended and the soup is slightly thickened.
Off the heat, stir in 1 teaspoon salt and ½ teaspoon black pepper. Serve hot, sprinkled with the Parmesan and parsley.
Make ahead: Prepare the soup completely and refrigerate. Reheat over medium-low heat, adding milk or water as needed to make the soup the desired consistency.
— Recipe courtesy of MODERN COMFORT FOOD: A Barefoot Contessa Cookbook. Copyright © 2020 by Ina Garten. Photography by Quentin Bacon. Published by Clarkson Potter, an imprint of Penguin Random House.
