4 tablespoons unsalted butter+ Add to Shopping List
1 tablespoon bacon, minced+ Add to Shopping List
1 Spanish onion, chopped+ Add to Shopping List
1 carrot, chopped+ Add to Shopping List
1 stalk celery, chopped+ Add to Shopping List
4 cloves garlic, minced+ Add to Shopping List
5 tablespoons flour+ Add to Shopping List
5 cups vegetable broth+ Add to Shopping List
28 oz whole tomatoes, peeled and chopped, with liquid+ Add to Shopping List
3 parsley sprigs+ Add to Shopping List
3 fresh thyme sprigs+ Add to Shopping List
1 bay leaf+ Add to Shopping List
1 cup heavy cream+ Add to Shopping List
1 3/4 teaspoon kosher salt+ Add to Shopping List
Ground black pepper, to taste+ Add to Shopping List
Directions:
Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.
When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.
Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.
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Email Recipe
Tomato Bisque
Serves 6
Ingredients:
4 tablespoons unsalted butter
1 tablespoon bacon, minced
1 Spanish onion, chopped
1 carrot, chopped
1 stalk celery, chopped
4 cloves garlic, minced
5 tablespoons flour
5 cups vegetable broth
28 oz whole tomatoes, peeled and chopped, with liquid
3 parsley sprigs
3 fresh thyme sprigs
1 bay leaf
1 cup heavy cream
1 3/4 teaspoon kosher salt
Ground black pepper, to taste
Directions:
Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.
When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.
Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.
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