Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

The ingredients and process for this soup are fairly simple, but requires patience and time to produce a nice rich flavor. I prefer chicken or smoked chicken stock, but this soup is easily made vegetarian or vegan by omitting the animal based products. update: I regularly use cajun spice (a really yummy one w/no added salt) instead of the italian seasoning and basil listed below. The measurements of all the spices are estimated and should be varied to taste. I like mine spicy by adding more pepper and cajun spice.

Ingredients Nutrition

Directions

  1. On a medium low heat, saute onions until soft and light brown.
  2. Add garlic, and continue to saute until fragrant and light brown. Reduce heat if necessary to keep from burning.
  3. Add tomato paste to pan, and continue to cook on low, stirring often, until tomato paste turns dark red.
  4. Add all of the remaining ingredients except for cream and salt and pepper.
  5. Raise heat to medium high, bringing the soup to a boil.
  6. Reduce heat again to medium low, and cook until volume of the soup reduces approximately 1/3 or until thickened to an almost sauce-like consistency.
  7. Remove bay leaves. Blend soup to a smooth consistency using either a hand blender or blender.
  8. In pan, add cream in the amount needed to reach a bisque consistency.
  9. Add salt and pepper and adjust any seasoning to your preference.
  10. Note: For a flavor boost to a vegetarian version, look for canned roasted tomatoes which will add a smoky flavor. A dash of liquid smoke also does the trick if you like the flavor. I also like cajun seasoning in almost everything -- use at will.