Creamy Tomato Bisque

1. Heat Butter and Olive Oil

Begin by heating 3 tablespoons of unsalted butter and a tablespoon of good olive oil in a large pot or Dutch oven over medium heat. The combination of butter and olive oil will add richness to the bisque while preventing the butter from burning. Once the butter has melted and begins to foam, it's time to move to the next step.

2. Sauté Vegetables

Add 1.5 cups of chopped yellow onion, 0.75 cup of chopped shallots, and 1 cup of chopped leek to the pot. Sauté these vegetables for about 8 to 10 minutes, stirring occasionally, until they become tender and slightly translucent. This step releases the natural sweetness and flavors of the onions, shallots, and leeks, forming a flavorful base for your bisque.

3. Add Tomatoes and Cream

Next, pour in the contents of 3 (28-ounce) cans of crushed tomatoes, making sure to choose the best quality you can find, such as San Marzano tomatoes. Add 4 cups of whole milk and 2 cups of heavy cream to the pot, followed by 0.5 teaspoon of saffron threads and 0.25 teaspoon of crushed red pepper flakes. Season the mixture with 1 tablespoon of kosher salt and 1.5 teaspoons of freshly ground black pepper. Bring the mixture to a gentle boil over medium heat, then reduce the heat and let it simmer uncovered for 30 to 40 minutes. This simmering process will help thicken the soup and allow the flavors to meld together beautifully.

4. Adjust Seasoning

After simmering, taste the bisque and stir in an additional 1 teaspoon of kosher salt and 0.5 teaspoon of freshly ground black pepper to adjust the seasoning as needed. This final seasoning step ensures that the flavors are balanced and the soup is perfectly seasoned.

5. Serve and Garnish

Serve the velvety tomato bisque hot, garnishing each bowl with a generous sprinkle of grated Italian Parmesan cheese and a touch of minced fresh parsley. The garnishes will add a delightful texture and a burst of fresh flavor to each spoonful.