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Rainy Day Tomato Bisque
Published: 2/28/2012 11:57 AM
Last Modified: 2/28/2012 11:57 AM




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




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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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