This week, I will be trying a recipe for Tomato Bisque!
Ingredients
- 4 tablespoons of unsalted butter
- 1 carrot, chopped
- 1 stalk celery, chopped
- 4 cloves of garlic, minced
- 5 tablespoons of all-purpose flour
- 5 cups of chicken broth, homemade or low-sodium, canned
- 1 can of whole, peeled tomatoes (with liquid), roughly chopped
- 3 parsley sprigs
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 cup of heavy cream
- 1 and ¾ teaspoon of kosher salt
- Freshly ground black pepper
Procedure:
- Heat the butter in a large soup pot over medium heat
- Add the carrots, celery, and garlic, and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes
- Stir in the flour, stirring for 3 minutes
- Pour in the broth and tomatoes and bring to a boil while whisking
- Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot
- Lower the heat and simmer for 30 minutes
- Remove from the heat and allow to cool
- When the soup base is cool, remove and discard the herb bundle
- Transfer the mixture to a blender and puree until smooth
- Using a sieve over a large bowl, strain the tomato puree
- Pour the puree back into the pot and reheat over medium heat
- Whisk the heavy cream and salt into the soup and season with pepper
- Divide among soup bowls
- Enjoy!
My Thoughts:
The tomato bisque had such a rich flavor with all of the seasonings adding a zest to it. The fresh sprigs of fresh thyme is a wonderful additive to this bisque and creates that fresh taste.
Suggestions:
I don’t have very many suggestions due to the strong flavor, however, with that being said, I would maybe use less thyme, depending on how strong of that tang you want in the soup.