The Brasserie’s (famous) Tomato Bisque with Croutons and Cheese

Yields eight servings.

Preheat oven to 400 degrees Fahrenheit. Place bread slices on heavy large cookie sheet. Brush both sides of bread with oil. Bake until golden brown, about 10 minutes. Cool.

Melt 2 tablespoons butter in heavy large saucepan over low heat. Add half of chopped tomatoes, carrot, celery and half of chopped onion and cook 10 minutes, stirring occasionally. Add garlic and saute 2 minutes. Mix in crushed tomatoes, tomato juice, tomato paste, sugar and pepper. Cover and cook over low heat 11/2 hours, stirring occasionally.

Cool tomato mixture slightly. Puree in batches in blender. Set puree aside. Melt remaining 1/4 cup butter in heavy large saucepan over medium heat. Add remaining chopped tomatoes, remaining onion, mushrooms, parsley, oregano, basil and thyme and saute until vegetables are tender, about 8 minutes. Mix in tomato puree and cream, soup will be very thick. Add enough stock to thin to desired consistency. Cook until heated through, stirring frequently. Can be made 1 day ahead. Cover and refrigerate soup. Store crouton in plastic bag at room temperature. Rewarm soup.

Preheat broiler. Ladle soup in 1 1/2 cup oven proof soup crocks. Top each with two croutons. Top with mozzarella and provolone cheese. Broil until soup bubbles and cheese melts, watching carefully, about 1 minute. Serve hot.

Best of luck, and as always, if you can’t make it WE CAN!

Bon Appetite! - The Brasserie