I absolutely love ordering Tomato Bisque when out at restaurants and was pleasantly surprised at how tasty the outcome can be at home too. We are at the very tail end of tomato season here in N.C. (thanks to the warm fall weather we’ve been having) so we did use fresh tomatoes, but this recipe can easily be made with canned tomatoes as well. I should also mention that my kids (who are not even tomato fans other than spaghetti and pizza sauce) loved this dish! They even asked for seconds. So enjoy and don’t forget to freeze the leftovers.
- 4 tablespoons butter, we used unsalted
- 1 onion, diced
- 2 slices bacon, proscuitto, or ham, minced
- 4 cloves garlic
- 5 tablespoons whole-wheat flour
- 5 cups chicken broth
- 1 28-oz can peeled tomatoes, (with liquid)
- 3 sprigs parsley
- 3 sprigs thyme
- 1 bay leaf
- 1 cup heavy cream, or less if desired
- 1 teaspoon salt, or more if you are using unsalted homemade broth
- pepper, to taste
Heat the butter in a large soup pot over medium-high heat. Add the diced onion and cook for about 5 – 6 minutes or until it starts to get soft.
Add the bacon (or other meat) and the garlic and stir for another minute or two or until the meat gets crisp.
Add the flour and stir vigorously for 2 – 3 minutes.
Pour in the broth and tomatoes and bring to a boil while whisking constantly.
Throw in the herbs and simmer on low heat for 30 minutes.
Remove the herbs and puree the soup either in a blender (in batches) or with a handheld immersion blender (if you like to make soups this is a great tool to have by the way!)
Stir in the desired amount of heavy cream and salt & pepper to taste. Serve warm.