Tomato Bisque Soup
Like everyone else in St. Louis this weekend, I busted out the grill and beer to fully enjoy the beautiful weather. Weekends like this are truly a blessing! It gives us hope that Spring is coming and the cold, short days will be behind us soon. If you couldn’t tell, I hate the cold…unless it snows.
Wednesday is dipping back down the 30s, and I am going to need some motivation to get out of my warm, cozy bed. Tomato Bisque Soup for dinner will do the trick.
As I am not a big fan of straight tomatoes, I always look for a recipe that contains more than just the standard soup. This Tomato Bisque Soup gives a new life to with fire-roasted tomatoes and the addition of carrots, onions and celery.
Stay warm and enjoy!
Tomato Bisque Soup Recipe Ingredients
- 4 tablespoons olive oil
- 2 medium onions, chopped
- 2 medium carrots, chopped
- 2 celery rib, chopped
- 4-6 garlic cloves, chopped
- ½ tsp red pepper flakes (more or less to taste)
- salt and pepper, to taste
- 2 bay leaves
- 6 tablespoons whole wheat flour
- 8 cups low-sodium chicken stock or broth
- Two 28-ounce cans diced fire-roasted tomatoes, drained
- 6 tablespoons tomato paste
- 4 teaspoons sugar
- ½-3/4 cup half and half
- 4 tablespoons unsalted butter
- hot sauce, to taste
- 1 cup croutons, for garnish (optional)
- freshly grated Parmesan cheese (optional)
Instructions for Tomato Bisque Soup
- In a large stockpot or dutch oven, heat 4 tablespoons of olive oil over medium-high heat. Add the chopped onion, carrot, celery, garlic, and bay leaves. Then, season with salt, pepper, and red pepper. Stir occasionally until the vegetables are just beginning to brown, about 5 minutes.
- Sprinkle the flour over the vegetables and stir for 1 minute, or until flour is fully incorporated. Add the chicken stock, tomatoes, tomato paste and sugar. Season lightly with more with salt and pepper, if you’d like. Bring to a boil, then reduce heat to a simmer (over about medium heat) and cover partially. Stir occasionally until the vegetables are tender, about 15 minutes.
- Remove the bay leaves. Transfer the soup in batches to a blender and puree until fairly smooth. Carefully, return the puree to the saucepan.
- Add the half and half and cook over medium-low until the soup is just heated through. Taste and then season the soup with salt, pepper, and hot sauce to your preference. Swirl in the 4 tablespoons of butter. Ladle the soup into bowls, garnish with croutons, fresh shredded Parmesan cheese, and serve.
Thanks to Thriving Home for the inspiration.
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