Tomato Bisque

By Leslie Blythe  , ,   ,

November 19, 2014

Bisque is a smooth, creamy soup of French origin. This tomato bisque soup goes perfectly with a grilled cheese.

  • Prep: 20 mins
  • Cook: 45 mins
  • Yields: 6 Servings

Ingredients

4 Tablespoons unsalted butter

1 onion, chopped

1 carrot, chopped

1 stalk celery, chopped

4 cloves garlic, minced

5 Tbs all-purpose flour

5 cups chicken broth, homemade or low-sodium canned

28 ounce can whole, peeled tomatoes (with liquid), roughly chopped

3 parsley sprigs

3 fresh thyme sprigs

1 bay leaf

1 cup heavy cream

1 3/4 teaspoon kosher salt

Freshly ground black pepper

Directions

1Heat the butter in a large soup pot over medium-high heat. Add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.

2Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.

3When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.

4Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls, and serve immediately.

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