Vons Tomato Bisque...mmmmm

We have a grocery store chain out here on the west coast called Von's (some of their stores are called Pavilions - it's the same store). Anyhow, they make this tomato bisque soup that is to die for. I think it's called Tuscan tomato basil or something like that. I decided I had to have the recipe, so I used the magic of the Internet. it's amazing how you can just go to Google (or Yahoo search...that was for you, Julie)....and find anything you want. I just typed in something like "Von's tomato bisque" and came up with a few different versions. I picked one that had lots of good reviews and, as always, I took some of the suggestions from the other folks who had made the recipe, and incorporated those suggestions into "my" version. I served this with some super easy homemade parmesan croutons. Here it is!

Creamy Tomato Basil Soup (aka Von's Tuscan Tomato Bisque), with Parmesan Croutons

INGREDIENTS:
For the soup:
4 tomatoes - peeled, seeded and diced (canned is ok – crushed or diced, but I don’t really know how much – maybe an 8 or 16 oz can? I used sweet cherry tomatoes and didn't seed or peel them - didn't make a bit of difference.)
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste
sautéed chopped garlic (1 large clove) and/or shallot/onion (optional)
2 Tbsp olive oil

For the parmesan croutons:
4 large slices of bread
1/4 cup grated parmesan cheese
olive oil to coat
garlic salt (or plain salt is ok, too)

DIRECTIONS:

Preheat oven to 300 degrees.

Sautee one clove garlic and one clove shallot in 2 tablespoons of olive oil in a stock pot over low/medium heat for 2 minutes. Add tomatoes and juice to the stock pot over medium heat. Simmer, covered for 30 minutes.

While that's simmering, brush bread on one side with olive oil. Cut into cubes and spread out on an ungreased baking sheet, oiled side UP. Sprinkle lightly with garlic salt. Sprinkle with parmesan cheese. Bake in 300 degree oven for 20-30 minutes (it's a slow, low heat thing - that's what dries out the bread and makes it crispy - like a crouton. In fact, you can even do it at 275, depending on your oven.)

After the mixture has simmered for about 30 minutes, puree the tomato mixture along with the basil leaves (in a blender), and return the puree to the stock pot. (you don’t have to puree all of the mixture, if you want a little bit of texture left in the soup). Remember, when you puree hot liquids in a blender, only fill the blender 1/3 full (you will have to do it in 2 or 3 batches). Also, you may want to remove the center knob on the lid (to allow steam to escape). Just cover it with a small plate while your actually doing the pureeing.

Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring just until the butter is melted. Remove from heat. Do not boil.

Pour soup into bowls and drop a bunch of croutons in. Yummm!!!

NOTE: This is really fattening. I make no guarantees whatsoever that this will not go straight to your thighs. And, unfortunately, substitutions will NOT produce the same result. Fortunately, this freezes really well, so you can eat some and freeze some for later.