Creamy Tomato Bisque
Serves: 6 | Prep time: 10 minutes | Cook time: 50 minutes
Ingredients:
- 2 stalks celery, chopped
- 4 whole peeled tomatoes
- 3 Tbsp. fresh parsley
- 3 Tbsp. fresh basil
- 1 Tbsp. fresh thyme
- 1 Tbsp. fresh marjoram
- 1 sweet onion, chopped
- 1 carrot, chopped
- 3 cloves garlic, finely chopped
- 2 bay leaves
- 4 Tbsp. unsalted butter
- 4 Tbsp. flour
- 250g chicken or vegetable stock
- 800g crushed tomatoes
- 400g stewed tomatoes
- 1 Tbsp. sugar
- 1 pint half and half
- 1 tsp. salt
- Fresh ground pepper to taste
Instructions:
- Heat the butter in large soup pot over medium-high heat. Lower heat to medium; add onion, carrot, celery and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8-10 minutes.
- Stir in the flour. Using a blender, puree all of the tomatoes. Pour the broth and crushed tomatoes into the pot. Add pureed tomatoes. Bring to a boil while whisking constantly. Add parsley, basil, thyme, oregano, sugar and bay leaves to the pot. Lower heat and simmer for 40 minutes.
- Remove the bay leaf and discard. Whisk in the half and half, salt and pepper. Divide among warm soup bowls and serve immediately.
Recipe Credit: Linda Seyller-Dolder