Wednesday, January 23, 2013

Creamed Tomato Bisque Soup

Tomato Bisque Soup
Cook's notes: I used parts from several different recipes so think I am safe to call it my own now :) This recipe is quite economical to make and really tasted better the next day. It is quite flavorful with all the spices. I would suggest following all the steps till the cream part then refrigerate soup. The next day heat soup on medium low uncovered stirring in the heavy cream-1/4 cup. Do not let the mixture boil. This recipe makes 6-1/2 cups.
Ingredients:
  • 3 TB. butter
  • 1 medium onion, diced
  • 2 celery ribs diced
  • 3 minced garlic cloves
  • 4 TB. flour
  • 4 cups chicken broth (Swansons fat free-low sodium)
  • 1 large can (24 oz.) Hunts Plum Whole Tomatoes, drained and chopped
  • 2 TB. tomato paste
  • 1 tsp.sugar
  • 2 bay leaves
  • 2 tsp. basil
  • 1/2 tsp. oregano
  • 1/2 tsp. thyme
  • 1/4 tsp. marjoram
  • 1/4 cup heavy cream
  • salt and pepper to taste at end of cooking time
Directions:
  • In a soup pot saute in butter onion, garlic,celery about 4 minutes
  • On low heat add in flour mix well. Add in broth, tomato paste, Plum Tomatoes, sugar, bay leaf and all spices
  • Bring to a boil and then turn heat down to low cover and simmer 25 minutes
  • Remove bay leaves with a slotted spoon
  • In thirds puree the soup mixture in a food processor or blender and then add back to soup pot (left some little pieces in soup mixture so not entirely smooth but that was a personal preference)
  • On low heat uncovered add in cream and heat mixture thoroughly but do not let boil



1 comment: