Thursday, May 31, 2012

Butternut Squash Tomato Basil Bisque


Justin and I went to a dinner party at my friend Liz's house last week. She served so much good food for appetizers that we could barely eat the main course. Everything was delicious but I was totally obsessed with her idea of serving a large bowl of tomato basil bisque with goat cheese and super cute bread wedges for the table to dip in it. We loved it so much that I decided to recreate it for dinner this week.

This soup is so simple yet there is something about the sweet and savoriness of the soup paired against the tanginess of the goat cheese melting in it that is unbeatable. I know it is summer and most people don't think of soup being served during summer but we paired this with a big spinach salad and some lightly toasted Cuban bread drizzled with olive oil and it was the perfectly light summer meal.

Once the goat cheese melts, you can stir it into the soup for an overall added creaminess!
Justin and I each had our own bowl of soup tonight but I love Liz's idea of setting a big bowl of it out for an appetizer with a big plate of toasted bread pieces for dipping. Are you catching on to my obsession with dipping things yet?

I am always weary of how long soups will take to make or how much of a mess they will make but this one is quick and easy with very little clean up. 

Look at the hunk of goat cheese!
Sunday after the party, I scoured the blogoshere and Pinterest for tomato basil bisque recipes but none of them seemed like what I was looking for. The final product is actually my own creation inspired by reading about 20 different soup recipes in a day. The butternut squash part may seem weird to you but it adds the most amazing undertones of flavor and it adds some heartiness to the soup too.


Butternut Squash Tomato Basil Bisque
  • 1 can of diced tomatoes
  • 1 box of V8 Butternut Squash Soup (or any other brand)
  • 1 1/2 teaspoons chopped garlic
  • 1 tablespoon of butter
  • 1/3 cup chopped onions
  • 1 cup low sodium chicken broth
  • 1/2 cup half and half
  • 1 tablespoon sugar
  • 1 teaspoon dried basil (I used fresh basil from our plant for garnish too)
  • salt and pepper to taste
1.) In a small saucepan, melt butter and saute onions and garlic until onions start to get translucent.


2.) Pour onion mixture into a blender and add in the butternut squash soup and the can of tomatoes. Blend until completely liquified.


3.) Pour mixture into a soup pot and add the rest of the ingredients. Simmer on medium-low until soup has thickened and reached your desired temperature. Don't let it get too hot because soups with dairy in them can get chunky if they reach a boil.



4.) While soup is still hot, add small chunks of goat cheese to the bowl. The cheese will melt and add an amazing richness to the soup. It also tastes great when you get a chunk of goat cheese on your dipping bread. We also topped ours with some fresh basil from our herb garden.


Look at that melted goat cheese...
Can you tell we hated it?
Make sure you stop by this week's Mealtime Monday and link up any amazing recipes you have been working on lately.



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