Tomato Bisque
You could almost always find a can of tomato soup in mom's pantry when I was growing up. No wonder I had an aversion to tomato soup for the majority of my life. But once I discovered the magic of a homemade bowl of creamy tomato bisque I knew I had lots of catching up to do.
Ingredients
- 3 cans tomato 14.5-oz.good-quality diced
- 2 yellow onion diced (about 2 cups) large
- 2 cloves garlic minced
- 2 bay leaf
- 4 tbsp tomato paste
- 3 tbsp coffee fresh brewed
- 1 tbsp beef broth (or boullion)
- 1 tsp chicken stock (or boullion)
- 2 parsley
- 2 tsp thyme
- 1/2 cups whipping cream (30% to 35%)
- 2 tsp lemon juice fresh
- 1 1/2 tsp Kosher salt
- 1/2 tsp black pepper
Instructions
- Bring first 10 ingredients and 5 cups water to a boil in a large stockpot over high heat.
- Reduce heat to medium-high; simmer, stirring occasionally, 20 minutes or until reduced by one-fourth. Cool 15 minutes.
- Process with a handheld blender until smooth. Stir in cream and next 4 ingredients. Garnish as desired. Serve immediately.
Notes
Note: Refrigerate in an airtight container up to 4 days, or freeze up to 8 weeks. Reheat over medium heat until soup simmers. (Do not boil.)
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