I felt like making a Tomato Bisque soup this weekend…winter just won’t let go this year. And I need the warm weather bad this year! So I decided to warm things up with this warm Tomato Bisque soup. I started my search on Google, and it quickly ended with this great soup I found from “A Farm Girls Dabbles” blog.
The ingredients in her soup just connected with me. And the soup had a little texture to it, which I like. I did give it a whirl with my immersion blender, as it looked a little too chunky to me as it was. I did still leave quite a bit of texture though, as I didn’t want it to be completely smooth. I used on the vine ripe tomatoes instead of the cherry tomatoes her recipe called for. I just thought that picking the tomato skins out of the soup would be easier with bigger tomatoes. This soup would be the perfect thing to make in the summer, when you don’t know what to do with all those tomatoes you’ve grown. The flavor of the peppers really comes through, and gives this soup a really deep flavor.
If you’re in the mood for a tasty, creamy Tomato Bisque soup, this is definitely one you want to try.
- 1-1/4 lbs. ripe tomatoes, halved
- 1 large yellow onion, chopped
- 1 red bell pepper, chopped
- 3 large cloves garlic, minced
- 1/2 c. unsalted butter
- 2 Tbsp. olive oil
- 1/2 c. finely chopped sun-dried tomatoes (packed in oil)
- 1/3 c. chopped fresh parsley
- 2 Tbsp. chopped fresh dill
- 1 tsp. dried oregano
- 1/8 tsp. red pepper flakes
- 1 Tbsp. salt
- 1 tsp. black pepper
- 1 c. all-purpose flour
- 6 c. low sodium chicken stock
- 2 – 15-oz. cans diced tomatoes
- 1 15-oz. can tomato sauce
- 1/2 c. honey
- 2 c. half and half (or could also use milk if desired)
- In a stock pot over medium heat, sauté tomatoes, onion, pepper, and garlic in butter and olive oil until onion is soft and translucent.
- Add sun-dried tomatoes, parsley, dill, oregano, red pepper flakes, salt, and pepper.
- Cook for a couple minutes. Sprinkle flour over the mixture and stir until flour is absorbed. Cook for one more minute.
- Slowly add the chicken stock while stirring the mixture in the pot, to avoid lumps.
- Add diced tomatoes and tomato sauce, and stir to combine. Turn heat up just a bit, to medium-high, and cook until bisque thickens and just starts to boil.
- Then turn heat down to medium low to stay warm until serving. About 10 minutes prior to serving, stir in honey and half and half. Let bisque become thoroughly heated again before serving.