I just love Tomato Basil Bisque when it’s cold out. It’s inexpensive and easy to make. For tomato bases, I usually use pine nuts. I blanch the almonds (a handful of them), remove the skins, get them to a powder, add a little bit of the soup base or a stock, and basically make a “milk” out of it using the broth as the base instead of water. Then I mix it in. The nut meal acts as a thickener.
Canned tomato puree (make sure it doesn’t have other seasonings except maybe salt)
4-5 cloves of garlic
Basil (about a tsp.)
a pinch of oregano or whatever amount suits your taste
allepo pepper flakes or crushed red pepper
black pepper and salt to taste.
Sautee chopped onion until translucent. Add allepo pepper, sautee with onion for a minute. Add garlic , sautee for a minute, add tomato puree. Mix in herbs. Cook for 20 minutes and taste. Adjust salt, pepper and then, if not hot enough/spicy enough, add a few dashes of cayanne. Cook for another 5 minutes.