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Cream of Tomato Bisque
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- #9293
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
6 ounces carrots, finely diced
4 ounces celery, finely diced
4 ounces onions, finely diced
1 1/2 teaspoon chopped garlic
6 black peppercorns
1 tablespoon parsley stems
1 bay leaf
3 ounces flour
3 ounces margarine (thickening agent)
1 quart chicken stock
1 can (24 ounce size) diced tomatoes
1 can (8 ounce size) tomato paste
1 pint whipping cream
salt and pepper, to taste
directions
In a 4 quart soup pot cook carrots, celery, onion, garlic, black pepper, parsley stems, bay leaf and chicken stock, diced tomatoes, and tomato paste. Simmer about 1 hour.
Strain this mixture into a container and put reserve liquid back into soup pot. Make a roux by mixing flour and margarine and cook about 1 minute. Whip roux into stock base to thicken. Finish with whipping cream and salt and pepper. Top cups of soup with grated parmesan cheese and chopped parsley.
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nutrition data
392 calories, 31 grams fat, 24 grams carbohydrates, 6 grams protein per 1 cup.
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reviews & comments
November 20, 2010
This is really not too difficult and extremely delicious! I ended up taking the "pulp" and pureeing with my hand-blender...once is was pureed, I returned it into the soup and continued to hand-blend it (just to be sure it would still be smooth and creamy). It made the soup 10x better!
April 28, 2008
Really great Tomato Bisque, full of flavour