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Mmmm…Tomato Bisque

February 2, 2009


I tried this recipe for supper this evening, and oh. my. goodness. It was divine. Seriously. Miss J, who despises tomato soup requested seconds. You must try it immediately:

Tomato Bisque Soup

1/2 c onion, diced
1/2 c butter, divided
2 garlic cloves minced
1 1/2 t dill weed
1 t oregano
1 t basil
5 c canned crushed tomatoes (2 1/2 cans)
1 (6 oz can) tomato paste
4 c chicken stock or broth (2 cans)
2 T flour
2 t salt
1/2 t white pepper
4 t honey
1 1/4 c heavy cream
2/3 c half & half

In a large pot, melt 6 T butter.
Saute onions, garlic, and herbs on medium low for about 5 minutes, until onion is SOFT and translucent.
Add tomatoes, tomato paste, and chicken stock and heat to simmer.
In a separate small saucepan, make a roux with the flour and remaining 2 T butter, whisking constantly over medium heat for 3 minutes, without browning.
Add roux to stock, whisking to blend.
Add salt and pepper.
Bring to a boil to thicken, stirring occasionally.
Reduce heat to simmer, uncovered for 15 minutes.
Add honey, cream, and half & half.

Note to readers: this is not my photo…no lovely presentation at my house tonight, that’s on my list of things to work on sometime in the next decade. Credit goes to the fab cooks over at Dinner’s Ready.

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