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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.
Tomato Bisque
Ingredients
- 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
Instructions
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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.
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Add the bacon (or other meat) and the garlic and stir for another minute or two or until the meat gets crisp.
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Add the flour and stir vigorously for 2 – 3 minutes.
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Pour in the broth and tomatoes and bring to a boil while whisking constantly.
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Throw in the herbs and simmer on low heat for 30 minutes.
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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!)
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Stir in the desired amount of heavy cream and salt & pepper to taste. Serve warm.
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I am trying to be more healthy and thought whole food would be the way to go. However, when I see ingredients such as bacon and heavy cream, red flags appear in my mind. I guess I have always equated real food=healthy food…but that is not necessarily the case. All real food is not necessarily healthy…it is just not processed which, for most American diets is a huge improvement! I think I’ll try the recipe with a few modifications. Perhaps nitrate free bacon (and cut off all visible fat) and would I be able to substitute a low fat half & half for the heavy cream?
Linda,
I use a very similar recipe of my grandmothers but have adapted it. I never use pork and I use almond milk thickened blended with soy sour cream in place of heavy cream. I also use veggie stock or broth rather than chicken. for me the key is good tomatoes and a little garnish of a quality parmesan for a zip.
Hi Linda. I do think those changes would work fine. We do not use low fat products because they are more processed and sometimes have other things added to them. Also, these two posts might give insight into our philosophy of “healthy eating”: https://www.100daysofrealfood.com/healthy-eating-defined/ and https://www.100daysofrealfood.com/portion-size-matters/.