Ingredients
Scale
- 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)
Instructions
- 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.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Soup