14 January 2011

Tomato Bisque

Veggies for Tomato Bisque
This recipe originally had lots of basil and pesto involved, but when I tried the soup without all those things (the second time around), I liked it much better. It tasted more like tomatoes, which I liked better. If I want pesto, I'll make it. Sigh.

Tomato Bisque (adapted from bhg.com)
2 stalks celery, chopped
3 carrots, peeled and chopped
1/2 yellow onion, chopped
2 garlic cloves, minced
2 T butter
3 1/2 c tomato juice
1 15 oz can vegetable broth
1 - 15 oz can tomatoes, diced
1 T dried basil
2 T dried oregano
1 t freshly-ground black pepper
8 ozs. whipping cream

Bisque simmering
In a large pot, cook celery, carrots, onion and garlic in butter until veg are tender but not brown. I tend to use low-med heat and cover which helps prevent browning, but watch carefully and stir often. Add tomato juice, broth, un-drained tomatoes, dried basil and oregano, and pepper. Bring to boil; reduce to simmer.
Simmer, uncovered, about 30 minutes or until slightly thickened. Use immersion blender until mixture is smooth-ish - if the veg are cooked tender, it's okay if there are still some texture to the soup. Stir in whipping cream and heat through.
Serve with french bread or panini for dinner. Very good winter time soup. Make on the weekend to serve during the week. It gets better over time.

Tomato Bisque


No comments:

Post a Comment

Have your say if you must.

Don't be rude.