Wednesday, July 18, 2012

Tomato Bisque

I'm not typically a fan of tomato soup. Particularly when we're talking about the kind from the red and white can. But once I tried a version that was laced with honey (the secret ingredient!) and cream, I fell in love and knew I had to recreate it. This is TRULY the best version of tomato soup I've ever tried. It's sweet, but tangy, and has the most wonderful combination of herbs. I particularly love that I can use fresh ingredients from my garden in the summer, or use canned and dry ingredients in the winter. It also comes together in such a short amount of time and freezes beautifully, making it a perfect weeknight meal!  I can even fool my tomato-hating kids into eating this!  I simply cut the sandwiches into little 1 inch cubes and place them in the soup like croutons.  That way, they don't fill up on the carbs before they've had a chance to eat their veggies!

Tomato Bisque Soup
-Alyssa Griffeth-
1 yellow onion, diced
1/2 c. butter, divided
2 garlic cloves minced
1/2 tsp. dill weed
1 tsp. dried oregano
1 tsp. dried basil
5 c. canned crushed tomatoes
1 (6 oz. can) tomato paste
4 c. chicken stock or broth
2 Tbs. flour
2 1/2 tsp. kosher salt
1/2 tsp. white pepper
1/3 c. honey
1 1/4 c. heavy cream (plus more to drizzle on top)
2/3 c. half & half

In a large pot, melt 6 Tbs. butter. Saute onions, garlic, and herbs on medium low for about 5 minutes, until onion is soft and translucent. Add tomatoes, tomato paste, and chicken stock and heat to simmer.

In a separate small saucepan, make a roux with the flour and remaining 2 Tbs. butter, whisking constantly over medium heat for 3 minutes, without browning. Add roux to stock, whisking to blend. Add salt and pepper. Bring to a boil to thicken, stirring occasionally. Reduce heat to simmer, uncovered for 15 minutes. Add honey, cream, and half & half . Leave slightly chunky if desired, or use an immersion blender to pulse the soup a few times.

Top each bowl with a drizzle of cream and a basil or parsley leaf.  Serve with hot grilled cheese sandwiches.

For a fun and unique serving idea, try making "tomato soup shots."  Just ladle soup into miniature glasses and top with a tiny grilled cheese triangle on a toothpick.  Guests won't even need a spoon to eat this simple appetizer, and it is always a hit!
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1 comment:

  1. This was one of my favorite things at Erin's shower...can't wait to make it!