Tomato Bisque Soup

There’s a restaurant by campus that makes the best tomato bisque soup. When I was teaching a class around lunch time, I would swing by once or twice a week and get this very delectable treat. The problem with having had such easy access to this soup was that once the semester was over, I started to crave it. Badly. So, rather than spend $50 a month in gas money driving to and from the restaurant, I set out to duplicate the recipe as best I could. After numerous incarnations (I was eating tomato soup and grilled cheese for weeks during the expiremental phase), I finally got it so close that I can hardly remember what the original tastes like. And now I’m sharing it with you. I know, my generosity astounds me as well.

Ok, here are the ingredients: Can of roasted tomatoes, celery, onion, carrot, garlic, vegetable/chicken broth, bay leaf, basil, heavy cream/half and half.

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After you veggies are chopped (about 1 stalk of celery, 1 carrot and 1 small onion), we’re going to put about 1/2 cup of olive oil in the pot over medium-low heat and saute the onion, carrots, celery and garlic until softened (about 10 minutes). You want them to look like this.

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Next we’re going to add our fire roasted tomatoes (I cut them up as I add them to the pot), chicken broth, 1 bay leaf and 2 tablespoons of butter.

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Simmer an additional 15-20 until veggies are really tender. While it’s simmering, I’m going to go ahead and chop my basil.

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Once 20 minutes have passed, I’m going to throw in my basil and add a 1/2 cup of half and half. (Heavy cream would probably be better, but I never have it on hand whereas I always have half and half for my coffee).

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Now, we’re going to use this nifty handheld appliance. It’s an immersion blender (you immerse it in liquid and blend) and it’s really useful for smoothing soups.

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If you don’t have one, don’t stress. Just pour your soup in a blender, make sure the lid is on nice and tight, and puree it for a couple of seconds. I happen to be married, which means that someone gave me this as a wedding present.

Ok, so the key to the immersion blender is to make sure that it is actually immersed completely, otherwise you’ll have a lovely mess on your hands. (Is anyone counting how many times I’ve used the word immersed?)

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Once you’ve finished blending, you are ready to eat. Doesn’t this look simply delish? Notice the little bits of basil that add lovely basily flavor to every single bite.

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The good news around here is that the Irishman is not a tomato soup fan. Weird, I know, but that means that I get the entire pot to myself and really, little in this world makes me happier than tomato soup and grilled cheese.

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One thought on “Tomato Bisque Soup

  1. ~Lori~ October 30, 2010 / 2:17 pm

    How many servings can you get from this? No one in my house would eat it. Does it freeze well?

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