Light Tomato Bisque
photo by Late Night Gourmet
- Ready In:
- 1hr 15mins
- Ingredients:
- 18
- Yields:
-
10 bowls
ingredients
- 4 tablespoons light butter
- 1⁄2 cup Spanish onion, chopped
- 1 teaspoon garlic, minced
- 6 tablespoons flour or 4 tablespoons cornstarch
- 1 quart unsalted vegetable stock
- 2 lbs tomatoes, any style
- 2 lbs roma tomatoes
- 2 lbs Campari tomatoes
- 1⁄2 cup sherry wine or 1/2 cup dry vermouth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons parsley, minced
- 1 teaspoon dried oregano
- 2 bay leaves
- 10 basil leaves or 1 ounce fresh cilantro, chopped
- 6 ounces skim milk
- 2 tablespoons light sour cream
- 2 tablespoons kosher salt
- 1 tablespoon fresh ground black pepper
directions
- Fill a large bowl with ice water. Bring a large pot of water to a boil.
- Working in batches, add tomatoes to the boiling water, grouped by type (i.e., one batch of Campari tomatoes only, the next batch of Roma tomatoes only, etc.) Boil for about 90 seconds, until there are signs of splitting on the skin of the tomatoes, Remove the tomatoes using a slotted spoon or skimmer and place in ice water. Remove the peel from the tomatoes and discard. Dice tomatoes and set aside. Repeat for all tomatoes.
- Heat the butter in a large soup pot over medium-high heat. Lower the heat to medium, add the onion and garlic and cook until soft and fragrant, about 3 minutes. Add diced tomatoes, stirring occasionally; cook for another 10 minutes.
- Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and stewed tomatoes and bring to a boil while whisking constantly. Add bay leaves to the pot. Add chopped basil or cilantro, Worcestershire sauce, parsley, oregano, and cooking sherry.
- Lower the heat and simmer for 30 minutes, stirring to prevent clumping.
- Remove from the heat and allow to cool; use ice water in the sink and add the pot to the sink to speed the process.
- When the soup base is cool, remove and discard the bay leaves. Working in batches, transfer the mixture to a blender and blend for no more than a 5 count for a chunky mixture; blend longer if you want the soup smoother. Return to the pot and reheat over medium heat.
- Whisk the milk, sour cream, and salt into the soup and season with pepper to taste.
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RECIPE SUBMITTED BY
Late Night Gourmet
Harrison Township, Michigan
I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited.
I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe.
I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".