Park City Mountain Resort's favorite soup recipe: Tomato Basil Bisque


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Chelsea and Joe on the Mountain Morning Show had a delicious morning cooking up Chef Brian Prusse's (PCMR's Chef de Cuisine) special Tomato Basil Bisque Soup. Thanks for the recipe, Chef Brian! TOMATO-BASIL BISQUE

Olive or canola oil 1/3-1/2 Cup

Diced onion 2-3 Cups (2 medium-sized onions)

Diced celery 2-3 Cups (approx. ½ head)

Chopped garlic 2 Tbs.

Basil (dry) 1 Tbs.

Diced tomatoes (fresh or canned) 2 Qts.

Water 3-4 Qts.

In an 8 qt. stock pot sauté the celery and onion 3-5 minutes. Add garlic and cook an additional 3-4 minutes. Add tomatoes, basil and water and bring to a boil. Simmer 10 -15 minutes until everything is softened. Add remaining ingredients.

Basmati or long-grain white rice 2 Cups

Salt 1 ½ Tbs.

Black pepper 1 ½ tsp.

Balsamic vinegar ¼ Cup

Red wine vinegar ¼ Cup

Brown sugar 2 Tbs.

Simmer soup for approx. 30 minutes or until rice has turned mushy. You may need to add more water as the rice will absorb quite a bit. Using an immersion blender puree the soup until it reaches a creamy consistency. You may also use a blender for this step. Adjust seasonings as necessary. Serve with toasted pumpkin seeds, croutons or parmesan cheese.