Ingredients

The following ingredients have 6 Servings
  • 1/2 tablespoon olive oil
  • 1/2 medium onion (chopped)
  • 1 medium carrots (chopped)
  • 1 celery rib (chopped)
  • 3 garlic cloves (finely chopped)
  • 1/2 tsp red pepper flakes
  • basil (to taste)
  • salt and pepper (to taste)
  • 2 bay leaves
  • 3 tablespoons whole wheat flour
  • 3 1/2 cups low sodium chicken stock ((or vegetable stock for vegetarian version))
  • 28 oz fire roasted tomatoes (can, diced, drained (or you can use 8 fresh tomatoes,diced))
  • 1/4 cup tomato paste
  • 1/2 tbs sugar
  • 1/2 cup half & half
  • 2 tablespoons unsalted butter
  • hot sauce (to taste (optional))
  • croutons (optional)
  • sour cream (optional)
  • parsley (optional)

Instruction

  • Put olive oil in a large stockpot over medium heat.
  • Once hot, add onion, carrot, celery & garlic. Stir to coat with oil, then add salt, pepper, and pepper flakes(a pinch of each). Stir frequently until the veggies are lightly browned.
  • Sprinkle the wheat flour over the veggies and stir to evenly coat.
  • Pour in chicken stock and reseason with a pinch of salt, pepper, and pepper flakes.
  • Add tomatoes, paste, leaves and sugar. Stir. Bring to a boil, then reduce to simmer and cover. Simmer for 15 minutes, then remove from burner and retrieve the bay leaves.
  • Pour the mixture to a blender till 3/4 of the way full, and puree. Temporarily, pour puree into a bowl, while repeating the pureeing with remaining soup.
  • Return all the soup to the pan and stir in the half & half. Turn burner on to medium, and cook for 5 minutes, stirring regularly.
  • Give the tomato bisque a final seasoning, with salt & pepper and adding in the basil (to taste), Finally, stir in butter (and hot sauce, if you like) to taste.
  • To Serve: Garnish with a dollop of sour cream, croutons, and fresh chopped parsley.