Zesty Pickled Garlic & Roasted Red Pepper Tomato Bisque

Description:

Ingredients:

1 jar (16 oz) Jake & Amos Pickled Garlic (8–10 whole cloves reserved, plus 2 tbsp brine)

1 jar (16 oz) roasted red peppers, drained

1 can (28 oz) crushed whole peeled tomatoes

1 small yellow onion, diced

2 tablespoons olive oil

2 tablespoons tomato paste

3 cups vegetable or chicken broth

½ cup heavy cream (or full-fat coconut milk)

½ cup fresh basil leaves, torn

Salt, freshly cracked black pepper, and crushed red pepper flakes to taste

Directions:

1. Heat olive oil in a large Dutch oven or soup pot over medium heat. Add diced onion and cook for 4–5 minutes until soft and translucent.
2. Add 8–10 whole cloves of Jake & Amos Pickled Garlic and the tomato paste. Stir constantly for 2 minutes until the garlic is fragrant and the tomato paste turns deep red.
3. Add the drained roasted red peppers, crushed tomatoes, and broth. Bring to a gentle boil, then reduce heat to low, cover, and let simmer for 20 minutes to allow the flavors to infuse.
4. Remove from heat. Use an immersion blender (or carefully transfer in batches to a stand blender) to process the soup until completely smooth and velvety.
5. Stir in the heavy cream and 2 tablespoons of reserved brine straight from the pickled garlic jar to pop the acidity. Fold in fresh basil and season with salt, pepper, and red pepper flakes.
6. Simmer on low for an additional 3–5 minutes. Ladle into bowls and serve alongside a sharp cheddar grilled cheese on thick sourdough for dunking.