Thursday, November 4, 2010

Recipe of the Week: Quick Fire-Roasted Tomato Bisque

A few weeks ago I was thumbing through a stack of old cooking magazines and I ran across this soup. Last year, Brian and I made several pots of soup and since it is becoming that time of year again, I think this soup is in order for the week ahead.


Quick Fire-Roasted Tomato Bisque
Courtesy of Food and Wine Magazine


4 tablespoons unsalted butter
1 medium onion, finely chopped
1 medium carrot, finely chopped
2 stalks celery, finely chopped
2 garlic gloves, minced
3 tablespoons all-purpose flour
4 cups broth (you can use chicken or vegetable)
2 cans fire roasted tomatoes, drained
3 tablespoons tomato paste
1 teaspoon sugar
1/2 heavy cream
salt and pepper
1/2 cup croutons, for garnish (optional)


In a medium saucepan, melt 2 tablespoons of butter and saute onion, carrot, celery and garlic. Cover and cook over medium heat, stirring occassionaly until vegetables are just turning brown, about 5 minutes.

Sprinkle flour over vegetables and stir until incorporated, cooking about 1 minute. Add broth, tomatoes and paste and bring to a boil, then add sugar. Cover pan and reduce heat to medium-low. Cook until vegetables are tender, about 15 minutes.

Transfer half the soup to a blender or food processor (you could also use an immersion blender) and pulse until smooth. Return the soup to saucepan and add the heavy cream and cook until heated through. Season with salt and pepper and add in the last two tablespoons of butter.

To serve, top each bowl with croutons or serve aside a gooey cheesy grilled sandwich.

Recipe courtesy of Food and Wine Magazine
Image courtesy of Google Images