• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
  • Contact
  • Recipe Index
    • Breakfast & Brunch
    • Appetizers
    • Main Meals
    • Desserts
    • Sides
    • Sauces
    • Snacks
  • Favorite Restaurants

Audible Eating

Changing up your food "playbook"

November 22, 2017 Main Meals

Tomato Bisque…Perfect for Cold Winter Nights!


Print Recipe
Tomato Bisque
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 3 T olive oil
  • 1 yellow onion diced
  • 1 carrot peeled and diced
  • 1 celery stalk diced
  • 2-3 cloves garlic diced
  • 4 cups chicken stock 4 cups are in 1 box
  • 2 28 oz crushed canned tomatoes
  • 3-4 T tomato paste
  • 4 T sugar
  • 1/4 cup ground parmesan cheese about 1 handful
  • 1/2 cup heavy cream
  • salt and pepper
  • 10 basil leaves chopped
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 3 T olive oil
  • 1 yellow onion diced
  • 1 carrot peeled and diced
  • 1 celery stalk diced
  • 2-3 cloves garlic diced
  • 4 cups chicken stock 4 cups are in 1 box
  • 2 28 oz crushed canned tomatoes
  • 3-4 T tomato paste
  • 4 T sugar
  • 1/4 cup ground parmesan cheese about 1 handful
  • 1/2 cup heavy cream
  • salt and pepper
  • 10 basil leaves chopped
Instructions
  1. Place a large dutch oven over medium heat; and add olive oil.
  2. While the oil is warming dice your onion, carrot, celery, and garlic. Add chopped veggies to the oil, along with a heavy pinch of salt to help sweat out the veggies. Cook for about 5-8 minutes.
  3. Once the onions become translucent and the other veggies have softened add tomato paste. Stir that in and cook for 2 minutes. ***TIP: Buy tomato paste in a tube...then you won't waste what you didn't use like you do if you buy a can of tomato paste.
  4. Next add chicken stalk, crushed tomatoes, and sugar. Bring everything to a boil and then reduce heat to medium low. Cook for 15-20 minutes, partially covered, and stir occasionally.
  5. After about 15 minutes transfer half of your soup to a blender and puree until smooth. ***TIP: Be careful because hot items can dislodge the lid on your blender allowing HOT soup to go everywhere and potentially burn you. Yes that is the nurse coming out in me, but I don't need to see any burns while working!
  6. Return the puree to the dutch oven and add heavy cream and ground parmesan cheese. Again, you can never go wrong with a little more cheese than I put in the recipe...if you want to add more feel free.
  7. Taste the soup to check seasonings. If it needs salt this is the time to add, or if the tomatoes seem a little acidic add a little more sugar.
  8. Finally ladle into large soup bowl, sprinkle a little more parmesan or basil over the top, and enjoy on a cold day! ***TIP: I like to serve a nice grilled cheese (1 slice smoked provolone and 1 slice cheddar cheese) to accompany my delicious soup. Enjoy!!!

Categories: Main Meals

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Hey y'all! I'm an ICU nurse by day and busy wife by night. Football consumes my life...my husband plays in the NFL so I'm always hosting our "football family" for dinner too. I'm obsessed with butter, my dogs, and tailgating. Welcome to my playbook for the kitchen!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Get the latest posts via email!

Categories

Archives

Latest Pins!

Follow on Instagram!

This error message is only visible to WordPress admins

Error: No connected account.

Please go to the Instagram Feed settings page to connect an account.

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright © 2023 · Site Design by BD Web Studio · Powered by Genesis