Tomatoe Bisque
Yields
Makes 4 servings
Ingredients
4 tablespoons unsalted butter
1 tablespoon minced bacon (about 1/2 ounce)
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
3 parsley sprigs
3 fresh thyme sprigs
1 bay leaf
1 cup heavy cream
1 3/4 teaspoon kosher salt
Freshly ground black pepper
Instructions
1. On your cooktop heat the butter in a large soup pot at 450F. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute.
2. Transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to 430F, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
3. Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly.
4. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Let the soup simmer for 30 minutes. Remove from the cooktop and allow to cool.
5. 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. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat at 390F.
6. Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls, garnish with the crispy bacon, and serve immediately.
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