Tomato Bisque

By zboni

Ingredients

• 1 cup onion, chopped
• 1 Tbsp. garlic, minced
• 4 cups tomatoes, seeded and diced
• 1 1/2 cups fennel bulb, trimmed, diced
• 1 cup russet potato, peeled, diced
• 1/4 cup carrots, peeled and grated
• 4 cups chicken or vegetable broth
• 3 T. fresh basil, chiffonade
• 2 T. fresh lemon juice
• 2 T. dry sherry
• 1 t. fresh thyme leaves
• 1 t. fresh oregano leaves
• 1/2 t. salt
• 1/2 t. white pepper

Preparation

Step 1

Saute onions in olive oil 4–5 minutes, in a large stockpot over medium heat. Stir often so that the onions don’t stick.

Add minced garlic and stir about 1–2 mins. Turn heat to low so garlic doesn’t burn. It’ll turn brown and rancid-smelling if burned.

Add prepared vegetables. Put tomatoes in first. This creates liquid in the stockpot to prevent other vegetables from burning.

Add chicken broth and stir. Add basil, lemon juice, sherry, oregano, thyme, salt, and white pepper. Simmer 20–30 mins. When vegetables are cooked, puree soup in half-batches. Keep lid covered with a towel. Begin on low and increase speeds gradually. Repeat with other half of soup and puree until smooth. Transfer to another container and set aside or store in the refrigerator.