Tomato Bisque

Jalapeno Popper Grilled Cheese and Tomato Bisque

Look! It’s the exact same picture as last time! Except this time, I will wave my magic wand and direct your attention to the soup. Marvel at its creamy orangeness! Imagine the sweetness and acid of tomato and the velvety texture! Get thee to a soup pot!

In all seriousness, this is almost everything I want in tomato bisque — I’d really like it to be vegetarian, so next time I will be trying it with a vegetable stock instead of chicken. One of the roommates loves grilled cheese and tomato soup; he was quite pleased with this iteration of both, complimenting the soup’s texture as well as its tomatoey flavor. High praise, from him!

Tomato Bisque, adapted from Food Network Kitchens

4 Tbsp. butter
1 medium onion, chopped
4 baby carrots, chopped fine
1 rib celery, chopped fine
5 cloves garlic, minced
5 Tbsp. all-purpose flour
5 c. low-sodium chicken broth
1 28-oz. can whole peeled tomatoes, with liquid, tomatoes chopped
3 sprigs parsley
3 sprigs thyme
1 bay leaf
1 c. heavy cream
salt and pepper to taste

Melt the butter in a big ol’ soup pot over medium heat. Once it bubbles, drop in the onion, carrots and celery and season. Stir them around for a few minutes until they begin to soften, and add the garlic. Plop the lid on the pot and cook until everything’s soft, 6 or 7 minutes.

Sprinkle in the flour and stir the veg around for three minutes or so, until the smell just changes. Add in the chicken broth and tomatoes and bring everything to a boil, then toss the herbs in. Simmer for half an hour or so, until it really smells like tomato soup, then kill the heat and let it cool down until you can comfortably fish out the herbs (or their stems, if the leaves have fled). Do so, and then buzz it all with an immersion blender until it’s quite smooth. Strain it using a fine sieve and put it back in the pot to reheat over medium-low or medium heat. Once it’s warm, stir in the cream and season to taste. Serve with a ridiculously delicious grilled cheese!

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~ by iliadawry on 5 April 2013.

3 Responses to “Tomato Bisque”

  1. It looks bright and delicious! I was a picky eater as a kid and only ate my grilled cheese with ketchup. Now that I’m older, maybe it’s time to try dipping it in a different tomato product!

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