About this recipe:This creamy tomato soup recipe is absolutely delectable. The Pernod adds a special touch. When tomatoes are in season, you could puree 800g of fresh tomatoes in a liquidiser, then add to the soup as you do the passata.
4 tablespoons unsalted butter
1 large onion, chopped
4 tablespoons anise flavoured liqueur (such as Pernod)
1 tablespoon crushed fennel seed
4 teaspoons salt
1/4 teaspoon freshly ground black pepper
500ml single cream
45g chopped fresh basil
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:35min › Ready in:50min
Melt the butter in a large saucepan over medium heat until foamy. Cook and stir the onion until golden brown, about 10 minutes. Stir in the passata, anise liqueur, fennel seed, salt and pepper, bring to the boil, reduce heat and simmer to blend the flavours, about 30 minutes.
Stir in the cream and basil, and heat on low heat until the soup is hot but not boiling. Puree until smooth with an immersion blender. Alternatively, pour the bisque into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded tea towel, and carefully start the blender, using a few quick pulses to get the bisque moving before leaving it on to puree. Puree in batches until smooth.
Adjust basil and fennel seed amounts to taste. Serve with crusty baguette or toasties. It also makes a fabulous sauce for tortellini and peas.