Description

Gouda cheese and anchovy paste add natural savoriness to this fast tomato bisque made with potent canned tomatoes.

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• ½ cup finely chopped carrots
• ½ cup finely chopped celery
• 1 tablespoon tomato paste
• 1 tablespoon anchovy paste
• 2 (28 ounce) cans whole peeled San Marzano tomatoes
• 1 cup chicken broth
• 3 tablespoons chopped fresh basil
• 1 teaspoon minced garlic
• 1 teaspoon dried oregano
• 1 cup shredded Gouda cheese
• ½ cup heavy cream
• 3 tablespoons ketchup
• salt and ground black pepper to taste
• 1 tablespoon chopped fresh parsley

Instructions

1. Heat a stockpot over medium heat. Coat bottom with olive oil and butter. Add carrots and celery and cook until soft, 5 to 7 minutes. Add tomato paste and anchovy paste; cook and stir for 1 to 2 minutes. Add canned tomatoes, chicken broth, basil, garlic, and oregano. Blend using an immersion blender until smooth.
2. Bring soup to a simmer and cook for 10 minutes. Add Gouda cheese, cream, and ketchup. Stir to melt cheese. Remove from heat; season with salt and pepper. Garnish with parsley.