Tomato Bisque

Total Time:
1 hr
Prep:
15 min
Cook:
45 min

Yield:
4 to 6 appetizer servings (abo
Level:
Intermediate

Ingredients
Directions

Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, 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 tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.

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 over medium heat.

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.

Copyright 2000 Television Food Network, G.P. All rights reserved


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4.7 83
UNBELIEVABLE!!! I couldn't even imagine how good this would be. Made exactly as it said. Wow. item not reviewed by moderator and published
Easy and tasty. Teenage son ate it up. item not reviewed by moderator and published
How is this bisque? This dish is thickened with flour and not rice. However, this was a good recipe and I would recommend this soup. The only thing I did different was adding some sugar to help cut the acidity of the tomato. item not reviewed by moderator and published
You can replace the cream with evaporated milk for a similar taste. item not reviewed by moderator and published
This turned out very well. The only hiccup is that if you prepare the soup base in cast iron, it's going to take an hour to cool down below 100F. We garnished with basil and homemade spicy croutons then paired with Gruyere and ham sourdough Paninis. The ultimate grilled cheese and tomato soup! Thanks Food Network. item not reviewed by moderator and published
Bake in individual servings with a pastry over the top & it gets no better item not reviewed by moderator and published
This was great, the only thing it needed to make it "happy cheeks" great was red wine vinegar and cream sherry. And for those who complain that it's "fattening"...get a culinary life! C'mon, you don't make stuff like this every day so SHUTTUPALREADY! item not reviewed by moderator and published
Just made it, great flavor! Thanks for a good recipe! I didn't have 5 cups of chicken stock, so I only used 4. I also only used about 1/2 cup of cream. Still worked out well. item not reviewed by moderator and published
i just made this tonight,it was easy and so delicious! item not reviewed by moderator and published
Delicious item not reviewed by moderator and published

This recipe is featured in:

Weeknight Dinners: Winter