Tomato Bisque

Tomato Bisque

*This post is the first of January’s weekly food theme Soupy Sundays.  What better way to warm up in these sub zero temperatures then a hearty, comforting bowl of yummy.

There is only one soup from a can that I like.  I won’t name it here but trust me when I say it is the only one.  I’ve tried many strictly for the convenience and just can’t get past the processed canny taste most of these have.  Now don’t get me wrong I’m not a canned food snob.  More than once after an exhausting and busy day I have relied on their advantages for a quick and easy option.

See we are not a leftovers family.  Both DH and I actually abhor most leftovers.  Lasagna and scalloped potatoes are about all I eat the next day.  So lunch at work can get boring with the same sandwiches, the same salads, the same…same.  So I’ve decided to try my hand at making more homemade soups.  Soups flavoured how I want, with ingredients I love.

Oddly my first soup is tomato.  I don’t really like tomato soup.  But this past fall at a restaurant with friends I had a bowl of tomato bisque.  It was so not tomato soup.  It tasted like how velvet would taste.  Thick and creamy.  Of course that is because of the addition of cream.  Which is probably why I enjoyed it so.  Cream makes everything better.

This is a wonderfully simple recipe.  The most complicated tool you need is a blender.  And of course it needs to be served with grilled cheese.  That’s a given.

Yields 4-6

Tomato Bisque
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Ingredients

  • 2 tbsp butter
  • 1 onion, diced
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 4 cloves garlic, chopped
  • 4 tbsp flour
  • 4 cups chicken broth
  • 28 oz can of whole tomatoes
  • 3 sprigs of parsley
  • 2 bay leaves
  • 10 leaves of basil
  • 1/2 cup heavy cream

Instructions

  1. In a large saucepan over medium heat saute the onion, carrots, celery and garlic until soft and fragrant.
  2. [img src="http://www.tastygardener.com/wp-content/uploads/2013/11/Tomato-Bisque-1-300x199.jpg?x45499" alt="Tomato Bisque" width="300" height="199" class="aligncenter size-medium wp-image-19277"]
  3. Once vegetable are soft add the flour and stir 1 minute.
  4. Add the tomatoes and chicken broth breaking up the tomatoes with the back of your spoon.
  5. [img src="http://www.tastygardener.com/wp-content/uploads/2013/11/Tomato-Bisque-2-300x199.jpg?x45499" alt="Tomato Bisque" width="300" height="199" class="aligncenter size-medium wp-image-19278"]
  6. Add the parsley, bay and basil and simmer for 30 minutes.
  7. Remove from heat and let cool completely. Remove the bay leaves
  8. Once the soup is completely cool you can then puree it in batches in a stand blender or in the pot with your immersion blender. Make sure everything is completely pureed.
  9. [img src="http://www.tastygardener.com/wp-content/uploads/2013/11/Tomato-Bisque-4-300x199.jpg?x45499" alt="Tomato Bisque" width="300" height="199" class="aligncenter size-medium wp-image-19280"]
  10. Place the pot back on the stove on medium heat and bring it back up to a simmer.
  11. Whisk in the heavy cream and stir until completely heated through.
  12. [img src="http://www.tastygardener.com/wp-content/uploads/2013/11/Tomato-Bisque-5-300x199.jpg?x45499" alt="Tomato Bisque" width="300" height="199" class="aligncenter size-medium wp-image-19281"]
  13. Serve immediately.
Recipe Type: Soups, Salads and Sandwiches
7.6.4
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Comments

  1. Thanks for this. It is definitely soup season! In fact Friends of the Greenbelt did a Soup Sunday promo in November and has some good Landmark Restaurant Chef Jeff Crump created simple and tasty recipes http://greenbelt.ca/soupsundays. Also agree about the ease but icky taste of canned soups that I do have in my cupboard for my kids to prepare when I'm out, but I'm still reliant on various dehydrated dry soup packages as starter to something better made in my kitchen. It helps never to let a chicken or turkey carcass. lamb or beef bones, or lobster/crab left overs go un-stocked (if that is a word). Simple stock is a freezer essential as the base for so much. Happy soup days to all.
    • I totally agree. I was in the grocery store late one night and the deli manager was reducing the Rotisserie chicken 50% off. The first thing that popped into my head was I could use that carcass for stock. That how next week soup happened. :)
  2. i'm okay with leftovers, with one BIG exception: chicken. i can't handle reheated chicken...something tastes weird about it. ANYWAY, i love this post and haven't made tomato soup in ages....this is calling my name...especially with the grilled cheese!!!

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