Thursday, November 27, 2008

Creamy Tomato Bisque

Okay, this recipe is normally very fattening, and if you'd like to make it the original way, I will post how much butter and cream you need to use. When I make this reduced in calories, my family can't tell a difference. I thought it tasted the same as well. It was really nice in texture and the flavour was the same as always. This soup is fantastic on a cold night when you want something warm and comforting. When I was a child, I hated tomato soup from the cans and I swore to never eat it again, but my family was begging me to make a tomato bisque. So, I reluctantly made it and I was astonished with the difference from homemade to canned crap. I love this soup and I would hope that you guys would try it too. :)

* 4 tablespoons Brummel & Brown or real butter
* 3 slice bacon, finely chopped
* 1/2 yellow onion, chopped
* 1 carrot, chopped
* 1 stalk celery, chopped
* 4 cloves garlic, finely chopped
* 5 tablespoons all-purpose flour
* 1 litre chicken broth
* 28 ounces tomato sauce
* 1/2 teaspoon dried thyme (I grew my own and sometimes I use fresh, if you use fresh throw in 3 sprigs fresh thyme)
* 2 tablespoons pesto
* 1/2 cup fat-free evaporated milk and 1/2 cup heavy cream, or 1 cup heavy cream
* Kosher salt to taste
* Freshly ground black pepper


Heat skillet over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Place a soup pan over medium heat, add the brummel & brown, or butter. When the soup pan is hot 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 tomato sauce and bring to a boil while whisking constantly. Add the thyme and pesto. Lower the heat and simmer covered for 30 minutes. Remove from the heat and allow to cool.

Working in batches, transfer the mixture to a blender or food processor and puree until smooth. Return the puree to the pot and reheat over medium heat.

Whisk the evaporated milk and heavy cream, or just all heavy cream into the soup and season with salt and pepper to taste. Divide among warm soup bowls and serve immediately with bacon on top of the soup.

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Anonymous said...

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cat said...

oh this sounds delicious! we have a monthly Indian food feast and I'm making these!

I found you through your Gaufre recipe and am loving the music - Thanks!

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