Tomato Bisque Recipe
Fresh summer “Oh My God That Was Good” tomato bisque. Although you don’t typically think of having tomato soup in August, I think it’s the perfect time to make it. This is velvety and creamy, high in fiber and low in fat. With my garden tomatoes at their peak, canned tomatoes just won’t do. Serve this with a little fresh basil and some grated Parmigiano Reggiano. Simply delicious!
1 tbsp butter
1 medium onion
1 cup chopped carrots
1 celery stalk
3 cloves garlic
30 oz fresh plum tomatoes, peeled
32 oz fat free chicken broth, vegetarians use vegetable broth
3 sprigs parsley
10 basil leaves
2 bay leaves
2 tbsp reduced fat sour cream
To peel the tomatoes, boil a large pot of water. When boiling, drop the tomatoes in the water to blanch one minute, or until the skin cracks. Quickly remove from the water, let it cool a few minutes and the skin will come right off.
Chop onions, carrots, celery and garlic using a mini food processor or chopper. Melt butter in a large soup pot over medium heat. Add butter until melted, then add chopped onions, carrots, celery and garlic. Cook stirring often until soft, about 8-10 minutes. Add chicken broth and tomatoes, stirring well.
Using a string or a rubber band, tie herbs together and drop into the soup. This will make it easy to remove later. Add salt and fresh pepper, reduce heat to low and simmer covered for 30 minutes.
Ladle into bowls and top with freshly grated cheese and fresh basil.
Makes 8 cups.
Keywords: Tomato Bisque