Soup season is upon us, and I just love a good soup. I made some amazing tomato bisque, with fresh tomatoes. You use a nice heavy stock pot and drop about 8 tomatoes in a pot of boiling water. Pull them out once the skins start peeling away. Use tongs.
Then what you want to do is place those tomatoes in a bowl of ice water.
Once they are cool, peel the skins off.
Put them back in the stock pot and add 1 tbsp butter, 3 tbsp basil, 2 tbsp minced garlic, a bit of salt and pepper. Cook on medium heat and stir as the butter melts.
Next, dump all of that into a food processor. Oh, it smells good on the stove now! Process it until it is a liquid. DON’T SHUT OFF THE STOCK POT.
Leave that alone for a moment, and melt a stick of butter in the stock pot. Add one cup of flour and make a roux.
To this, add your tomato….liquid. (I am sure there is a proper word for this, and please fill me in. “Tomato liquid” just doesnt sound proper.)
Next, you need to add three cups of heavy cream. But shh…ladies, when I was making this recipe….I didn’t have heavy cream and I used whole milk! It turned out just fine!
Bring it to a boil.
(On a side note, use a heavy stock pot. I understand, yes, the thin Wal-Mart ones are cheaper. Don’t, from personal experience, skimp when it comes to buying pots and pans. Those thin ones do not conduct heat evenly, they also burn things on the bottom quite easily. That burnt flavor easily ruins soup. I learned all of this the hard way!) You want a nice thick one like this!
Once it is boiling, turn the heat down to low- medium and stir every couple of minutes. Once you see the desired thickness, its ready to serve.
Now, if you wish to garnish the dish, it is perfectly beautiful to add a sprig of fresh basil, or even parsley if you don’t have basil. It also is good to have maybe a few slices of bruchetta or French bread, in case people like to dip it in their soup. Just ideas, not necessary.
Let me know how this turns out for you in the comment section below.
8 Tomatoes, (I used hothouse)
1 tbsp+1 stick butter
3 tbsp basil
2 tbsp minced garlic
a bit of salt and pepper
Boil the tomatoes until skin separates.
Then dunk in an ice water bath. Once cooled, complete the peeling process. Put the tomatoes in the stock pot again, no water.
Add the tbsp of butter, garlic, and basil, and simmer on medium for about 5 minutes. Dump all of that into a food processor and process into a liquid.
Make a roux with a stick of butter and a cup of flour. Add tomato liquid back. Add milk or heavy cream.
Bring to a boil, turn down the heat to medium and stir occasionally until it is the desired thickness.