Prep 15 mins
Cook 45 mins
Well, I had 4 young kids to feed on a snow day, so I started to throw together a tomato bisque, using simple ingredients that I had in the house. Well, it was soooo good that I never got around to pureeing it. And, to my surprise, all 4 kids ate it up! But, I am telling you -- it is grown-up delicious! Kids of any age might enjoy Goldfish crackers with it. Sometimes I sprinkle a wee bit of smoked paprika on my bowl, but really, it is very tasty as is!
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 large onions, chopped
- 2 sticks celery, chopped
- 2 carrots, chopped or thinly sliced
- 2 (28 ounce) cans tomatoes in puree, diced
- 1 (28 ounce) can water
- 1 tablespoon chicken base (or amount of bullion for 3 cups)
- 1⁄4 teaspoon garlic powder (see note)
- 3⁄4 teaspoon thyme
- 1 teaspoon basil
- 1 1⁄2 teaspoons sugar
- 2 dashes fresh ground black pepper (a few grinds)
- In a large pot, melt the butter and olive oil. Add the onions, and saute until transparent.
- Add the carrots and celery, and cook until soft, cooked, concentrated and a bit caramelized.
- Add the rest of the ingredients, bring to a simmer, and cook about 20 minutes.
- This is delicious as it is, but I sometimes puree about ½.
- It would probably be terrific fully pureed, maybe with some cream added. (Add less water.).
- Ingredient amounts can be adjusted to taste. I am pretty sure this would still be good with all olive oil, or veggie stock, or even no stock. Actually, the taste is very full, and more water could be added if desired.
- If you have the time, instead of the garlic powder, add a bit of crushed garlic with 1 T of water a couple of minutes before adding the tomatoes and water.
- Prep time is the chopping and opening cans. The Cooking time will include some mixing while sauteeing. Your number of servings can also vary.
Well...this was REAL YUMMY but reminded me more of a pasta sauce than a soup. I made a half recipe with veggie broth and 1 tsp of Vegeta for the bouillon. I also used fresh garlic. I tried it first chunky and then pureed for my husband. It was very thick both ways. I think with more broth or water it would be better and that's an easy thing to add. Made for PAC Spring 2007.
We are tomato soup lovers and this was no exception. I reduced the amount of onion a bit, added a little more carrot, used 2 (14 oz)cans stewed tomatoes and 2 cans tomato puree, 20 oz. chicken broth, 8 oz. whipping cream, no bouillon, and the rest as stated. I also let it cook a little longer, as I made dumplings to go in it, but forgot until it was almost done! It still turned out great.
Oh wow, did I tag a good recipe or what? Where I live we're never going to have a snow day, but I don't need one to make this soup, I'll take Lori's word for it. As the title claims, this is real yummy! I used a vegetable soup powder and some fresh garlic, but those were really the only changes, along with a bit of oregano. We had the soup with croutons and a little sour cream on top, and together with a crusty baguette and some sweet butter this was a great supper, even if it's not so cold outside. Thanks for posting!