Wednesday, January 7, 2015

Tomato Bisque

Winter was a little slow in coming this year but it is most definitely here now!  I think the key ingredients in helping me survive this Michigan winter are going to be hot drinks and warm soup.  I could probably eat soup every night for the next four months and be a happy girl.  There are so many fabulous soups out there but if I had to pick just one to eat all winter long, I think this would be my pick.  I have always been a sucker for tomato soup.  I wasn't much of a cook when we first got married.  The only tomato soup I knew came in a can.  My taste, as well as my skills have come a long way.  And my family is grateful.  My sister Jamie gave me this recipe and she is a fabulous cook so I knew it would be amazing.  I made it right away and fell in love immediately.  The flavor of this tomato bisque is to-die-for amazing!  One bite will have you saying, "Wow, what did I just eat?!"  I have a few kids that aren't big tomato fans.  They weren't so sure when I first put this one on the table.  After one taste, they were convinced that all things tomatoes aren't bad after all.  Now when I have tomato soup on the menu they ask if it's the "good kind".  And then they get excited when I assure them that it is most definitely the "good kind".  Always and forever.  This is the only tomato soup I'll ever need in my life.  If you want a life changing soup experience too, give this baby a try.  And you will definitely want to make a Gourmet Grilled Cheese sandwich to go with it.


6 T butter, divided
2 garlic cloves minced
1 1/2 t dill weed
1 t oregano
1 t basil
5 c canned crushed tomatoes
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 and half

In a large pot, melt 4 T butter. Saute garlic, and herbs on medium low for about 1-2 minutes, until garlic is lightly browned. 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 soup, 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 and half. 

As a Freezer Meal
Prepare soup as directed.  When cooled to room temperature, put in a gallon sized, freezer ziploc bag.  Store flat in the freezer.  When ready to use, thaw and reheat in a pot on the stove top.


Jamie Young said...

So glad this can help get you through those long Michigan winters! And I love swapping favorite recipes with you!

Devilyn said...

When I can have dairy again this is going ti one of the first recipes I make. It makes my mouth water looking at it.

Janessa said...

This has seriously become a winter staple. You and your soup are life savers!

Janessa said...

So sad that you have to give up dairy again for a while. You're such a good mama! This would definitely be a good thing to start with when you're back in dairy land again!

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