Sunday, November 30, 2014

Tomato Bisque

My niece was home this weekend and mentioned how she was hungry for Tomato Bisque and would love to have some while she was away at college.  I thought I would surprise her by sending some back with her.  I sampled a bowl as soon as it was done. This is some mighty tasty soup!  It would go great with a grilled cheese sandwich.

4 TBS butter
2 - 3 garlic cloves, minced
1 1/2 tsp dill weed
1 tsp oregano
1 tsp basil

5 cups (1-28 oz can and 1-15 oz can) crushed tomatoes
1 can (6 oz) tomato paste
4 cups chicken stock or broth (2 cans)

2 TBS butter
2 TBS flour

1 tsp salt
1/2 tsp white pepper

4 tsp honey
1 1/4 cup heavy cream
2/3 cup half and half

In a large pot, melt 4 TBS butter.  Sauté garlic and herbs on medium low for about 1 to 2 minutes, until garlic is lightly browned.

Add tomatoes, tomato paste and chicken broth.  Heat to a simmer.

In a separate small saucepan, make a roux with the flour and remaining 2 TBS butter, whisking constantly over medium heat for 3 minutes, without browning.

Add roux to soup, whisking to blend.  Add salt and pepper.  Bring to a boil to thicken, stirring occasionally.  Reduce heat to simmer, uncovered for 15 minutes. 

Add honey, cream and half and half.  If you prefer a smoother soup, you may use an immersion blender for several minutes.

Makes approx. 11 cups



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