Creamed Tomato Bisque
By: Cathy Wiechert
Published: Thursday, December 10, 2009 - 12:52am

Ingredients




1/2 cup butter
1 cup chopped onions
1 cup chopped carrots
1/2 cup chopped green pepper
1/2 cup flour
4 cups chicken broth (may use vegetable broth)
2 (28 oz) cans whole tomatoes, chopped with juice
2 teaspoons sugar
1 1/2 teaspoons basil
1 teaspoon tarragon
1/2 teaspoon cayenne pepper
1/2 teaspoon thyme
2 bay leaves
2 cups light cream
1/2 teaspoon paprika
1/2 teaspoon curry powder
1/4 teaspoon white pepper
Salt to taste

Preparation

1 Melt butter in large pot over medium/high heat. Add onions, carrots and green pepper and sauté for about 5 minutes, or until the onion is softened. 2 Add the flour and continue to sauté for another minute, stirring constantly. 3 Add the chicken broth, tomatoes, sugar, basil, tarragon, cayenne pepper, thyme and bay leaves. 4 Bring to a boil; reduce heat and simmer for 40 minutes. Remove from heat and cool slightly. 5 Remove the bay leaves and, working in batches, puree the soup in a blender until almost smooth. Return the pureed soup to the pot, add the cream, paprika, curry powder and white pepper; heat the soup until it is hot, but not boiling. Salt to taste.

About


This is my take on tomato bisque. Feel free to use fresh, roasted tomatoes---just puree them with a food mill.