Joey hates tomato soup.
Admittedly, he’s only ever had condensed tomato soup from a can (GAAAAAAG) and when I suggested late last week that I make some tomato bisque soup he got very quiet and uncomfortable.
But he’s not home tonight.
Guess what this mama is making for dinner???
Tomato Bisque Soup
adapted from The Food Network, makes 4-6 appetizer servings
- 2 tablespoons vegetable oil
- 1 Spanish onion, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 4 cloves garlic, minced
- 5 tablespoons all-purpose flour
- 5 cups chicken broth, homemade or low-sodium canned
- 1 (28-ounce) can whole, peeled tomatoes (with liquid), roughly chopped
- 1 small can tomato paste
- 1/8 teaspoon red pepper flakes
- 3 parsley sprigs
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 cup heavy cream
- 1 3/4 teaspoon kosher salt
- Freshly ground black pepper
In a dutch oven, heat the oil 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, tomato paste, tomatoes and red pepper flakes 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. 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.