Here’s a simple way to take our Roasted Tomato Soup in a new direction. A creamier and spicier direction. That's right, we're making a bisque. After all, sometimes you gotta live dangerously.
Toasting the red pepper flakes in olive oil helps to infuse the oil with flavor and spice. This technique will spread the flavor of the chile flakes more evenly as opposed to adding them directly to the soup. Be careful though to not toast the flakes on too high a heat or for too long. The flakes can burn, making them bitter, which will then make the soup bitter. How will you know if you've toasted them too long? That's easy to see, because the flakes will turn a dark color and appear almost burnt.
1 Tbsp Extra Virgin Olive Oil
1/4 Tsp Red Pepper Flake
1 Tbsp Crème Fraîche
1 Pouch Good Stock Roasted Tomato Soup
Heat olive oil in a sauce pan over medium-low heat. Add chili flakes and toast for 1 minute, stirring frequently. Add Roasted Tomato Soup, stir thoroughly, and heat. Just before it’s ready to eat, stir in crème fraîche. Serve immediately.
1. Heavy cream is a fine substitute for crème fraîche. Sour cream or plain yogurt would work as well.
2. Vegans should feel free to substitute the non-dairy cream of their choice. We’ve found cashew cream to work quite well.
2. Spice lovers should up the quantity of red pepper flake to their desired heat level.