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Tomato Bisque

Source of Recipe


Barbara Bouchard, for Soup's On






List of Ingredients



• 1/2 cup chopped onions
  
• 1/2 cup unsalted butter
  
• 1 tsp dill seed
  
• 1-1/2 tsp oregano
  
• 5 cups canned crushed whole tomatoes
  
• 4 cups water or chicken stock (homemade, unsalted)
  
• 2 Tbsp flour
  
• 1 tsp salt
  
• 1/2 tsp white pepper
  
• 1/4 cup chopped parsley
  
• 1-1/4 cups heavy cream
  
• 2/3 cup half-and-half
  
• Sour cream
  






Instructions



1. In a large pot, saute onions in 6 tablespoons butter, along with dill seed and oregano, for 5 minutes or until onions are translucent. Add tomatoes and water. Heat.
   
   
2. Make a roux by blending 2 tablespoons of butter with 2 tablespoons of flour, whisking constantly over medium heat for 3 minutes, without browning.
   
   
3. Add roux to soup and whisk to blend. Add salt and pepper. Bring to a boil, stirring occasionally. Reduce heat and simmer for 15 minutes. Add chopped parsley, cream and half-and-half. Remove from heat and puree. When ready to serve, reheat but do not boil.
   
   Serve with a dollop of sour cream.