Tomato Basil Bisque
Soup • Soup, Vegetables
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Ingredients
- 3/4 C red onion, chopped
- 1/2 C butter, 1 stick
- 1/4 C AP flour
- 3-4 C tomatoes fresh, diced or sub with 28-32 ounce canned tomatoes
- 3 C chicken stock
- 1 C heavy cream
- 1/4 C honey, if needed
- 1/4 C fresh parsley finely chopped or sub with 2 tbsp dried parsley
- 1 1/2 tsp kosher salt or to taste
- 1/2 tsp black black pepper or to taste
- 2 tbsp fresh basil chopped or use 2 teaspoons dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- Garnish Options
- Chopped fresh basil or fresh parsley or fresh thyme
- Croutons or replace bread in crouton recipe with day old pretzel bites
- Creme Fraiche, sour cream or plain Greek Yogurt
- Spoonful of cheese; try gorgonzola, blue cheese, sharp cheddar, Gruyere, etc.
Directions
- In a medium-large soup pot, saute onion in melted butter over medium heat. Once translucent and starting to brown, stir in flour, cooking until golden, about 1-2 minutes. Stir in salt, pepper, oregano, and thyme, stirring for a minute to bloom the herbs.
- Add tomatoes and chicken stock. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add fresh parsley and fresh basil and honey, stirring until combined, then slowly whisk in cream until smooth.
- For chunkier tomato bisque, use an immersion blender or blender and only blend a portion of the soup. For a silky, smooth tomato soup, blend in a high speed blender until silky smooth.
- Delicious served with croutons and a garnish of parsley or thyme and a swirl of creme fraiche, sour cream, plain Greek yogurt. And of course grilled cheese!
