Tomato Bisque Soup
- 4 tablespoons butter (we used unsalted)
- 1 onion, diced
- 2 slices bacon, proscuitto, or ham, minced
- 4 cloves garlic
- 5 tablespoons whole-wheat flour
- 5 cups chicken broth/stock
- 1 28-ounce can of whole, peeled tomatoes (with liquid) or about 5 – 6 medium-sized fresh tomatoes that have been boiled for 1 minute and then peeled…either way they need to be roughly chopped before using
- 3 parsley sprigs
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 cup heavy cream (or less if desired)
- 1 teaspoon salt (or more if you are using unsalted homemade broth)
- Freshly ground black pepper, to taste
1.Heat the butter in a large soup pot over medium-high heat. Add the diced onion and cook for about 5 – 6 minutes or until it starts to get soft.
2.Add the bacon (or other meat) and the garlic and stir for another minute or two or until the meat gets crisp.
3.Add the flour and stir vigorously for 2 – 3 minutes.
4.Pour in the broth and tomatoes and bring to a boil while whisking constantly.
5.Throw in the herbs and simmer on low heat for 30 minutes.
6.Remove the herbs and puree the soup either in a blender (in batches) or with a handheld immersion blender (if you like to make soups this is a great tool to have by the way!)
7.Stir in the desired amount of heavy cream and salt & pepper to taste. Serve warm.
Yield: 6 – 8 servings