We had been having a heat wave with temperatures in the 90°SIt had cooled off here a little yesterday, enough that I felt like soup. So I made what has become a favourite in the last few months - Creamy Tomato Bisque. This soup is so simple to make that on the days I work I will often put a pot on to simmer in the morning so I can take some for lunch.
If you like a really rich creamy bisque use heavy cream or 18% and if you like it less so, use more chicken broth and just milk.
I like to add just a hint of garlic so rather than add minced or crushed garlic I just crack a couple of garlic cloves and add them to the soup. If I think of it I remove the garlic the same time I remove the bay leaf.
I don't measure anything when I make soups but I wrote out this basic outline just in case anyone would like to give this soup a try.
Creamy Tomato Bisque1/4 cup of butter
1 chopped shallot
2 stalks of celery chopped
3 to 4 tablespoons flour
1 to 2 cloves of garlic, cracked
Fresh chopped or
canned tomatoes coarsely chopped
Cream or milk
Salt and pepper
Optional: Dill, chives or Basil
Melt butter over medium heat.
Add chopped shallots and celery and
saute for a few minutes to slightly soften.
Add the flour and cook
stirring for a couple of minutes. Add chicken broth, cream (or milk),
the tomatoes, garlic cloves, bay leaf, season with salt and pepper andsimmer on low heat for 30 minutes or so.
Adjust seasoning to suit your own taste by adding fresh dill, chives or fresh basil.