Bisque originates from France and is usually referring to seafood based soups. It is a creamy, smooth and very flavorful soup. Bisques can be made from lobster, crab and shrimp, but can also refer to creamy soups made from roasted and puréed vegetables. In this case, it is made from fresh pureed tomatoes and herbs. This soup can be thickened with rice (which can later be taken out) or with flour, as in the recipe below. This is a great way to use up some produce and eat fresh and healthy.
Tomato Bisque Soup
- 6 large tomatoes, boiled, peeled, roughly chopped
- 4 cups of chicken stock
- 1 onion, peeled, chopped
- 4 garlic cloves
- 3-4 tbsp. butter
- 4 tbsp. flour
- 1 strip of bacon
- Fresh herbs: rosemary, thyme, parsley
- 3 tbsp. of cream, milk or soy milk for a creamier texture
- Boil the tomatoes for a few minutes, let cool, then peel and roughly chop.
- Melt butter in a large stock pot and add the onions until golden and softened on medium heat.
- Add the bacon in little pieces and the garlic.
- Stir for a few minutes while adding the flour.
- After it’s all softened, add the tomatoes and chicken stock.
- Add the fresh herbs—I used parsley, rosemary and thyme.
- Let simmer for about 20 minutes and then blend if you prefer a smooth texture. I used the immersion blender. I added the soy milk while mixing to make it even creamier.
- Serve with some garlic toasted crostini.