Not to rush the end of summer but it’s been very mild and the consesus is that, we’re ready for the fall. The colors, the fashion, the seasonal food, bring it on. As a soup lover, I’ve been looking to find a great tomato bisque recipe. Tomato bisque really can be a make or break depending on the texture of it. You want the soup to have a great consistancy but also have a lot of flavor. Food.com has an excellent recipe that encompasses everything I like in my soup. Check it out below and remember, a grilled cheese always makes the soup that much better.
- 2 mediumonions, chopped
- 2 largegarlic cloves, minced
- 4 tablespoonsbutter
- 1 (28 ounce) can whole tomatoes
- 1 (46 ounce) can tomato juice
- 2 bay leaves
- 1 (8 ounce) package cream cheese
- 1 pint light cream
- salt and pepper
- lemon juice
- Parmesean cheese
Saute the onions and garlic in the butter until soft.
Add the tomatoes, tomato juice, and bay leaves; simmer for 20 minutes.
Remove from heat and let cool.
Drain the tomatoes, reserving the juice, and puree them in a blender or food processor with the cream cheese.
Mix the puree with the reserved juice.
Add the light cream and season to taste with salt, pepper, and lemon juice.
- Sprinkle Parmesean cheese on the top for added flavor and texture.
image via food.com