You do not need a basketful of tomatoes that are freshly picked form their vines to create a great bowl of tomato bisque. You can even choose to use the canned tomatoes if you prefer to avoid the extra trouble or maybe you are in the middle of winter and there are no supermarkets available to provide you with the summer bounty of tomato. But of course, if you have the time, it is always better to use the fresh tomatoes instead of the canned ones. Fresh tomatoes have so many vitamins and minerals that are not available in the canned tomatoes. In addition, the canned tomatoes may have health risks as they are made of BPA, a substance that is currently banned in some countries.
Fire roasted tomato bisque is not an ordinary tomato bisque recipe, it has a twist that is not available in the regular tomato bisque. It is also easy and fast to prepare. You only need a little more than half an hour to make four servings of tomato bisque. This creamy soup made of tomato combine two ingredients that you not going to combine, the tomatoes and chicken broth. With a little taste of home added to the soup, this creamy, sweet and savory soup is simply what makes your meal extra special.
Ingredients:
4 tablespoons of butter, unsalted
1 medium finely chopped onion
1 medium finely chopped carrot
1 finely chopped celery rib
2 finely chopped garlic cloves
3 tablespoons of all purpose flour
4 cups of chicken stock
2 cans of 14.5 ounce diced and drained fire roasted tomatoes
3 tablespoons of tomato paste
2 tablespoons of sugar
0.25 cup of heavy cream
Salt and pepper to taste
0.5 cup of garlic for garnish or can also be replaced with cheese croutons
Cooking method:
1. Melt 2 tablespoons of butter and add the garlic, celery, onion and carrot. Cover them and cook on medium to high heat until you see that the vegetables are starting to turn brown.
2. Sprinkle flour on the vegetables and stir on the low heat for a minute.
3. Add the chicken broth, tomato paste, sugar and tomato until they boil.
4. Cover a part of the pan and cook the soup on the medium heat for 15 minutes.
5. Pour half of the soup from the pan to a blender. Blend it until smooth. Pour the smooth puree to the saucepan, add the cream and cook again for a couple of minutes. Season it with salt and pepper and then add the 2 tablespoons of butter.
6. Bowl them and put garnish on them and they are ready to serve.
