It’s truly the most delicious tomato soup I’ve ever tasted! With cooler weather finally here, this soup will warm your tummy and your heart. Kids love tomato soup and I think they will really enjoy this more “adult” version of one of America’s favorite soups! The homemade Cheeze-Its are the perfect accompaniment. They’re fun to make and completely addicting! Dive in to a bowl of goodness!
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| Servings |
Ingredients
For the Tomato Basil Bisque:
- 1 tablespoon olive oil
- 1 sweet yellow onion, diced fine
- 2 cloves garlic, minced
- 2 cans crushed tomatoes (28 ounces)
- 3 cups chicken broth
- 2 tablespoons dried basil, plus 2 tablespoons for garnish
- 2 teaspoons parsley
- 2 tablespoons brown sugar
- 3/4 cup heavy cream
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup grated Parmesan, for garnish
For the Homemade Cheese-Its:
- 6 ounces sharp yellow or white cheddar cheese, shredded
- 1 cup all-purpose flour
- 1 1/2 teaspoons cornstarch
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter (chilled and cut into pieces)
- 2 tablespoons cold water
- salt for sprinkling over crackers
Ingredients For the Tomato Basil Bisque:
For the Homemade Cheese-Its:
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Instructions
For the Tomato Basil Bisque:
- In a soup pot over medium heat, add oil. Once it begins to shimmer, add the onion and garlic, cooking for 2-3 minutes. Add tomatoes, chicken stock, 2 TBSP of basil, and parsley and bring to a boil. Once boiling, turn down heat and simmer for 20 minutes. Add sugar and cream and stir to combine. Spoon into bowls and sprinkle with parmesan and thin ribbons of basil on top. Serves 6
For the Homemade Cheese-Its:
- In a food processor, pulse together the cheddar cheese, flour, cornstarch, and salt together until combined, about 30 seconds. Add butter and process until mixture resembles wet sand, about 20 seconds. Add water and pulse until dough forms large clumps, about 10 pulses. Transfer dough to a lightly floured work surface. Divide in half and pat each into a 6-inch square. (No need to use a rolling pin, just pat with hands.) If the dough feels dry, moisten your fingers with cold water. Carefully wrap each in plastic wrap and refrigerate until firm, about 45 minutes and up to 2 days. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper or silicone baking mats. Unwrap each dough square. Place each on a lightly floured work surface and roll out into a 9-inch square. Using a small sharp knife, trim dough into a neat 8 inch square. Slice square into 8 strips, each 1 inch wide, and then make 8 perpendicular slices, each 1 inch wide. Each 8-inch square will have 64 squares (crackers). Place squares on prepared baking sheet. Use a skewer or large toothpick to poke a hole through the center of each. Lightly sprinkle with sea salt, if desired. Bake until golden brown around the edges, about 16-18 minutes, rotating the baking sheets halfway through baking. For crunchier crackers, bake for 20 minutes. Remove from the oven and cool completely before serving.
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