Ghosts + Tomato Bisque

Is there anything cozier than a grilled cheese sandwich dipped in a warm bowl of tomato bisque? How about if the tomato bisque is homemade? And you’re curled up with a really good book? Cozy is the theme for today, with this recipe for tomato bisque inspired by Dolly Alderton’s novel Ghosts.

Ghosts: A Cookbook Author Looking for Love

Alderton’s novel follows cookbook writer Nina Dean, a thirty-something single woman living in London. While Nina seems to have built a solid life for herself–a successful career doing what she loves, a recently purchased apartment, and a solid network of friends–things are not as uncomplicated as they seem. Her latest cookbook idea falls flat, her downstairs neighbor might be a psychopathic murderer, her father’s dementia is rapidly getting worse, and all of her friends seem to be moving on with spouses and babies.

When Nina’s friend convinces her to download a dating app, she seemingly hits the jackpot when she hits it off with Max on their first date. The two fall for each other quickly, and things seem to be going so well, until suddenly Max ghosts her. As Nina struggles to understand why Max won’t return her calls, she realizes she must face all of the problems she’s been avoiding.

Nostalgia and Tomato Bisque

While the novel’s title obviously refers to Max’s sudden disappearance from Nina’s life, this book is not just about being ghosted by a partner. It is also about the ways in which we are haunted by nostalgia and the past. Drawing inspiration from this, Nina decides to make nostalgia the theme for her newest cookbook. Polling her friends and family for the tastes that transport them back in time, Nina constructs her cookbook around this concept. And she includes a recipe for creamy tomato soup, one of her own nostalgic fares.

“I picked up ingredients to make tomato soup that night for dinner–it was a particular kind, the recipe for which I’d spent some time perfecting for the new book. A sweet, smooth, infantile soup that replicated a tin of cream of tomato. It’s what I craved when I was low; when I wanted to remember a time when someone pressed their cool hand on my forehead when they were worried about my health or gave me a time I had to go to bed so I didn’t have to think about it myself.”

Ghosts, Dolly Alderton

Homemade Tomato Bisque

It’s no wonder Nina wants to include creamy tomato soup in her book of nostalgic recipes. Tomato bisque is the ultimate comfort food. And although Campbell’s tomato bisque will always be a quick weeknight go-to for me, it’s actually really easy to make homemade tomato bisque.

Serve this bisque topped with these easy homemade croutons, or of course paired with a classic grilled cheese. Add the optional crushed red pepper if you want to spice it up a little!

Happy Reading + Happy Eating!

Tomato Bisque

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Rating: 5.0/5

( 1 voted )

Serves: 6 Prep Time: 10 Minutes Cooking Time: 1 Hour 30 Minutes 1 Hour 30 Minutes Nutrition facts: 300 calories 20 grams fat

Ingredients

• 4 Tbsp butter
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 Tbsp double concentrated tomato paste
• 1 28-oz can whole, peeled San Marzano tomatoes, with juices
• 4 cups unsalted chicken stock
• 1 Tbsp sugar
• 1/2 tsp dried basil
• 1/2 tsp garlic powder
• 1/4 tsp thyme
• 1/4 tsp rosemary
• 1/8 tsp celery salt
• 1 bay leaf
• 3/4 cup heavy cream
• 1 14.5-oz can diced tomatoes, drained
• salt and pepper, to taste
• Optional: 1/4 tsp-1/2 tsp crushed red pepper

Instructions

1. Melt butter in a large dutch oven over medium-low heat.
2. Add onion. Season generously with salt and pepper. Cook, stirring often, about 8-10 minutes, until onion is soft and translucent.
3. Add garlic and cook another minute, until fragrant.
4. Add tomato paste and stir to combine, cooking another minute.
5. Increase heat to medium. Add canned tomatoes along with juices, chicken stock, sugar, dried basil, garlic powder, thyme, rosemary, celery salt, bay leaf, and optional crushed red pepper. Season with additional salt and pepper. Stir to combine. Bring to a boil, then reduce heat and let simmer 45 minutes.
6. Remove from heat and let cool 20-30 minutes. Remove and discard bay leaf.
7. Using an immersion blender, blend the soup until puréed. 
8. Stir in heavy cream and diced tomatoes. Heat over medium-low just until soup is hot. Season with additional salt and pepper if necessary.

Did You Make This Recipe?

How did it turn out? Tag me on Instagram at @thelitkitch