December 4, 2009

Recipe: Tomato Bisque

This creation came (hard) copy of a Ladies' Home Journal recipe for chicken tomato bisque my grandmother gave me a few months ago . I followed her enlightening (pun intended) notes to substitute of half and half for cream and leave out the chicken. The rich tomato, oregano and garlic flavors with a hint of cream stood quite well on their own, leaving no need for meat. A final word of advice: don't get lazy and skip the blender step like I did at first; a creamy tomato soup's taste and texture will best delight your tongue when pureed and left not with tomato chunks. It made for a simple, savory dinner (and side to a sandwich for lunch later in the week).

Chicken Tomato Bisque

2  Tbsp. olive oil

1  carrot, chopped

1  medium onion, chopped

2  cloves garlic, minced

1/4  cup all-purpose flour

1  28-oz can whole tomatoes with juice

1-1/2  cups low-sodium chicken broth

1 tsp chopped oregano

1/2  cup heavy half and half

1  tsp salt

In a large pot over medium-high heat, combine olive oil, carrot, onion and garlic. Cook, stirring occasionally until onion is soft, 6 to 8 min. Stir in flour until vegetables are coated; then add tomatoes. Add broth and 1/2 tsp oregano and stir, breaking up tomatoes. Bring to a boil, reduce heat to a simmer and cook 8 to 10 min.

Working in small batches, puree soup in a blender or food processor and transfer back to pot. Stir in half and half and salt and heat through. Season to taste with salt and ground black pepper and serve garnished with remaining oregano. 

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