Creamy Tomato Bisque
- Active Time 15m
- Total Time 45m
Tomato bisque is a thick soup of vine-ripened summer tomatoes and a dose of cream for sweetness. Puree this soup in a blender, rather than a food processor, to give it a velvety texture.
- 1 tablespoon olive oil
- 1 medium red onion, chopped
- 8 large ripe red tomatoes, peeled, seeded, and chopped
- 4 cups Chicken Stock
- 1 teaspoon sugar
- 1 cup heavy cream
- Coarse salt and freshly ground black pepper
- 1/4 cup chopped fresh mint
Heat the olive oil in a large soup pot over medium-high heat. Add the onion
and cook, stirring occasionally, until soft, about 7 minutes. Add the
tomatoes, chicken stock, and sugar and bring to a boil over high heat.
Reduce the heat to medium-low and simmer until the liquid is reduced by one
quarter, about 20 minutes. Cool for 10 minutes.
In a blender, puree the soup in several batches until smooth, 2 to 3 minutes
per batch. Strain into a clean pot and bring to a simmer over medium heat.
Turn off the heat and stir in the heavy cream. Season to taste with salt and
pepper. Reheat gently over low heat. (This can be made up to 2 days in
advance; cover and refrigerate.)
TO SERVE: Ladle the soup into bowls and garnish with the fresh mint.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
239 calories; 18g total fat; 54mg cholesterol; 152mg sodium; 15g carbohydrates; 3g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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