There’s something about the chill of an autumn evening that calls for the warm embrace of a creamy tomato bisque—a hug in a bowl, really. I remember the first time I tried making it; the aroma of garlic mingling with the sweetness of tomatoes filled the kitchen like a cozy sweater. With a dollop of cream and a sprinkle of fresh basil, it’s not just a soup—it’s a serenade to simpler times when the world felt as inviting as a favorite novel.
Steps
- Melt butter in a large pot and add diced celery and onions, cooking until they become translucent.
- Stir in flour to create a roux, cooking on low heat for about 5-7 minutes without letting it darken.
- In a separate pan, heat the stock, then gradually add it to the roux, blending well with a whisk.
- Add canned tomatoes and seasonings to the pot, allowing the mixture to simmer for 15-20 minutes.
- Use an immersion blender, blender, or food processor to puree the soup until it is smooth, ensuring caution with the hot liquid.
- Strain the soup to remove any remaining bits of celery, onions, and tomatoes for a smoother texture.
- Return the pureed soup to the pot and stir in heavy cream and shredded cheddar cheese, adjusting the thickness with more stock or water if needed.
- Simmer the bisque over low heat for another 15-20 minutes, taste, and adjust seasoning if necessary before serving.
Ingredients
- 1 cup celery, small diced
- 1 cup onions, small diced
- ¼ lb (8 tablespoons or 1 stick) unsalted butter
- ½ cup all-purpose flour
- 4 cups vegetable stock (or chicken stock, if preferred)
- 56 oz whole plum tomatoes, including juice (canned), preferably San Marzano (2 cans)
- 1 tablespoon sugar
- 2 teaspoons sea salt (add more to taste)
- ½ teaspoon black pepper
- 1 cup heavy cream
- 1 cup shredded cheddar cheese (add more for a cheesier soup, if desired)
Nutritional Values
Calories: 3376 kcal | Carbohydrates: 248 g | Protein: 88 g | Fat: 248 g | Saturated Fat: 144 g | Cholesterol: 688 mg | Sodium: 11320 mg | Potassium: 6384 mg | Fiber: 48 g | Sugar: 96 g | Vitamin A: 12648 IU | Vitamin C: 168 mg | Calcium: 3472 mg | Iron: 72 mg
FAQ
- Do I need to strain Tomato Bisque?
- You don’t have to strain it. If you enjoy a few chunks in your soup, it’s perfectly fine to skip the straining step.
- Is it necessary to add cheese to Tomato Bisque?
- No, adding cheese is optional. However, it can mellow out the tomato flavor and add a pleasant cheese flavor.
- What distinguishes tomato soup from Tomato Bisque?
- Tomato soup is typically prepared with vegetable or chicken broth, while Tomato Bisque includes cream or whole milk, giving it a thicker and creamier texture, characteristic of a bisque.
- What can I add to enhance the flavor of the finished Tomato Bisque?
- You can add croutons, fresh herbs, dried basil, toasted nuts, sour cream, a poached egg, or extra shredded cheese to boost the flavor of the bisque.
Tips
- Prepare Ingredients in Advance: Organize all your ingredients before starting to cook. This practice, known as Mise en Place, streamlines the cooking process and ensures you have everything you need at hand.
- Use San Marzano Tomatoes: Opt for canned San Marzano tomatoes for a richer flavor and to save time on preparation compared to fresh tomatoes.
- Don’t Overdo the Cream: While adding cream enhances the soup’s texture and flavor, too much can overpower it, so add it sparingly to maintain balance.
- Blend and Strain for Smoothness: To achieve a velvety texture, use an immersion blender or traditional blender to puree the soup, and strain it to remove any remaining bits of vegetables.
Equipment
- Immersion Blender – This is used to puree the soup directly in the pot, making it smooth and creamy.
- Traditional Blender or Food Processor – If you don’t have an immersion blender, a traditional blender or food processor can be used to puree the soup.
- Fine Mesh Strainer – This is used to strain the soup and remove any remaining bits and pieces for a smoother texture.
- Rubber Spatula – Helpful for scraping the pot to ensure all the roux and other ingredients are fully incorporated.
