Friday, January 29, 2016

Tomato Bisque Soup

More soup! This time one of my favorites, tomato bisque.
I based my recipe, on this.


  • 3 tbsp. butter
  • ½ onion
  • ½ cup carrots, chopped
  • 2 cloves garlic
  • 3 tbsp. flour
  • 2.5 cups broth (or water with 1 tbsp/cup)
  • 3.5 cups tomatoes, chopped, peeled
  • 1 tsp. Dried parsley
  • 1 bay leaf
  • ½ cup heavy cream (I didnt have heavy cream or enough milk, so I combined 1/4 cup milk and 1.5 tbsp. butter)
  • 1 tsp. salt
  • Black pepper
  • 1 tsp. brown sugar
  • 10 fresh basil leaves


  1. Boil water and add whole tomatoes. boil until skin starts to crack. Then remove from heat. Allow to cool then peel and chop. Make sure to conserve the juice.
  2. Heat butter in large pot over medium.
  3. Add onions, carrots, and garlic. Cook, covered, until soft, which takes about 8 minutes. Make sture to stir occasionally.
  4. Stir in flour, and cook for 3 minutes.
  5. Add broth and tomatoes and bring to a boil. Stirring constantly.
  6. Add in spices.
  7. Lower the heat and simmer for 30 minutes.
  8. Remove from heat, and allow to cool.
  9. Remove bay leaf, and puree in blender until smooth.
  10. Whisk in heavy cream and salt. Pepper to taste.
  11. Garnish with basil, cilantro, cheese, and so on.
Serve hot and enjoy!

    PS. It had a rich tomato taste. If you like it to be creamy add more heavy cream.