With rain in the forecast and cloudy skies above it’s the perfect time for a warm, comforting bisque recipe
This recipe for a Tomato Bisque was referred to me by one of the Tulsa World’s weather bloggers, Jerry Wofford. Jerry is a fellow foodie so he can tell you what the weather is going to be like and then recommended a recipe for the conditions. Can’t beat that!
I think this bisque sounds perfect for a day like today.
To make this for dinner, I would add a grilled cheese sandwich made with your favorite cheeses. Yes, grilled cheese is an obvious choice. But why go messing around with a classic combination?
Tomato Bisque
4 tablespoons unsalted butter
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 celery rib, finely chopped
2 garlic cloves, finely chopped
3 tablespoons all-purpose flour
4 cups chicken stock or canned low-sodium broth
Two 14 1/2-ounce cans diced fire-roasted tomatoes, drained
3 tablespoons tomato paste
2 teaspoons sugar
1/4 cup heavy cream
Salt and freshly ground white pepper
1/2 cup croutons, for garnish (optional)
1. In a medium saucepan, melt 2 tablespoons of the butter. Add the chopped onion, carrot, celery and garlic, cover and cook over moderately high heat, stirring occasionally, until the vegetables are just beginning to brown, about 5 minutes. Sprinkle the flour over the vegetables and stir over low heat for 1 minute, or until the flour is fully incorporated. Add the chicken stock, tomatoes, tomato paste and sugar and bring to a boil. Cover partially and cook the soup over moderate heat, stirring occasionally, until the vegetables are tender, 15 minutes.
2. Transfer half of the soup to a blender and puree until smooth. Return the puree to the saucepan, add the heavy cream and cook until the soup is just heated through. Season the soup with salt and white pepper and swirl in the remaining 2 tablespoons of butter. Ladle the soup into bowls, garnish with croutons and serve.
- adapted from Food and Wine Magazine
