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Fire-Roasted Tomato Bisque
Ingredients
  • 3 tablespoons extra-virgin olive oil (EVOO)
  • 1 bulb fennel, quartered, cored and finely chopped
  • 1 onion, finely chopped
  • 1 carrot, peeled and finely chopped or grated
  • Salt
  • 4 cloves garlic, crushed and chopped or sliced
  • 3 ounces 'nduja, optional
  • One 28-ounce can diced or crushed fire-roasted tomatoes
  • 1½ cups passata or tomato sauce
  • 1 teaspoon sugar
  • One handful basil leaves
  • 1 quart vegetable stock or chicken bone broth or stock
  • ¾ cup heavy cream
  • Cheesy Croutons
Steps
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