This recipe is from: http://www.foodandwine.com/recipes/fire-roasted-tomato-bisque
One day I went to Panera Bread with friends and tried their tomato soup and I was in love!! The problem was I can't recreate a dish (I wish I could), so I began searching online. I ran across this recipe on FoodandWine.com and thought it sounds hearty and delicious. I made this adding extra vegetables and haven't turned back! I make it in big batches and freeze it in portions my family will eat. I pair this with a chicken parmesan grilled cheese or grilled cheese with roasted mushrooms and onions smothered in smoked chipotle Gouda!
Ingredients:
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 medium carrot, finely chopped
- 3 celery rib, finely chopped
- 2 garlic cloves, finely chopped
- 3 tablespoons all-purpose flour
- 4 cups chicken stock or canned low-sodium broth
- Two 14 1/2-ounce cans diced fire-roasted tomatoes, drained
- 3 tablespoons tomato paste
- 2 teaspoons sugar
- 1/4 cup heavy cream
- Salt and freshly ground white pepper
- 1/2 cup garlic or cheese croutons, for garnish (optional)
Assembly:
Chop the onion, carrot, celery, and garlic cloves. Melt half of the butter in a large stock pan. Add the vegetables, continue stirring until soft and brown, but not burnt. Add flour and stir for about a minute until the flour is fully incorporated. Add the broth or homemade chicken stock, roasted tomatoes, tomato paste and sugar. Bring to a boil, then lower the heat and cover until vegetables are soft.
Once the vegetables are soft, use an immersion blender to blend to the consistency you desire. I prefer on the chunky side, so I blend less. Continue blending if you prefer smooth. Lastly, add the heavy whipping cream, 2 TBSP butter and salt and pepper.
Chop the onion, carrot, celery, and garlic cloves. Melt half of the butter in a large stock pan. Add the vegetables, continue stirring until soft and brown, but not burnt. Add flour and stir for about a minute until the flour is fully incorporated. Add the broth or homemade chicken stock, roasted tomatoes, tomato paste and sugar. Bring to a boil, then lower the heat and cover until vegetables are soft.
Once the vegetables are soft, use an immersion blender to blend to the consistency you desire. I prefer on the chunky side, so I blend less. Continue blending if you prefer smooth. Lastly, add the heavy whipping cream, 2 TBSP butter and salt and pepper.
To bake:
Thaw in a bowl in the frog overnight. Place in a sauce pan and bring to a simmer to reheat and ENJOY! If you think last minute I want Tomato Bisque, place the bag in cold water to help quickly begin the thawing process enough that it can be broken into chunks. In a sauce pan, add enough water to cover the bottom, place the chunks in, cover with a lid. Stir occasionally until its thawed and warmed through, then ENJOY!
This soup was delicious!!! The kids prefer a smoother tomato soup, so I poured it in blender before heating it up. Only negative...there was only enough for 3 of us to have a full bowl (12 oz. each). The remainders bowls were only a 1/4 full. Not enough for 6 adults. However...best tomato soup I've had!
ReplyDeleteThis soup was delicious! It wasn't enough for all of us, so I added 1lb. of bulk browned Italian sausage and a bag of mini cheese ravioli to it. That made it hearty and it was SO good! Far better tasting than canned tomato soup! Thanks for making it!
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