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
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 and serve immediately.
- Copyright 2000 Television Food Network, G.P. All rights reserved
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By nicklang
on January 01, 2012
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Made this a number of times, it is our staple for holiday meals and always requested! I do not do the last straining called for in the recipe as I do the final blend in a VitaMix which doesn't leave anything to strain. I do like my soup with a little texture anyway. This is an excellent, can't go wrong, recipe. You will like it!
By ncrawleyble
Alpharetta, 49
on December 23, 2011
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Absolutely amazing taste. I followed the recipe "as is" except I did not strain the soup after blending AND I added half of a 4 oz can of tomatoe paste. It tastes exactly like, if not better than, the tomatoe bisque at the hot bar at whole foods! My husband LOVED it and he's a "meat and potatoes" kind of guy.I cook great tasting food all of the time but this recipe made me feel like i'd outdone myself. (not to toot my own horn but... Thanks Food Network!!
By jacob.b.lewis_1...
san diego , CA
on December 18, 2011
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I used this as base for a delicious soup. I used an entire package of bacon. Then I boiled three chicken breasts with a carrot, onion, thyme, celery, peppercorns, sea salt and garlic until cooked. I then shredded the chicken and added it to the soup with some fresh spinach, and frozen veggie tortellini and cooked until the pasta was done. It worked out very well.
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