Seasonal supper – tomato bisque

Tomato bisque, no-knead challah, steamed green beans, roasted mushrooms. And peach cobbler for dessert!

Homegrown: tomatoes, basil, beans, garlic. Staples: flour, onions, carrots,. Storebought: cream, mushrooms, capers.

Fresh tomato-basil bisque (makes about 1 1/2 gallons; can easily be halved). If you’ve ever had the tomato bisque from La Madeleine, this tastes like that. Delicious! And such a great way to use up a large quantity of tomatoes.

  • 3 tbsp olive oil
  • 4 large onions, chopped rough
  • 6 carrots, chopped rough
  • 7 cloves garlic
  • 10 pounds heirloom tomatoes
  • 2 tbsp Penzey’s veggie or chicken soup base, or 2 boullion cubes
  • 2 tbsp dark brown sugar
  • 3 tbsp tomato paste
  • 1 1/2 cups packed fresh basil leaves, chopped (keep some extra leaves, chiffonaded, for garnish)
  • Salt to taste
  • 2 cups heavy cream

Sautee the onions and carrots in a large stock pot until tender, about 10 minutes. Add the garlic, distribute and cook for a few moments. Add in all ingredients tomatoes through the tomato paste and bring to a simmer over medium heat. Simmer about 30 minutes or until tomatoes are very tender. Add in basil and stir to wilt. Puree to a chunky cream consistency with an immersion blender (if it’s too thick for your taste, add in some water, stock, or tomato juice) Add in cream and stir. Add salt to taste, and a dash of soy sauce and balsamic vinegar if desired.

2 Responses to “Seasonal supper – tomato bisque”

  1. Heidi Says:

    Sounds yummy.Never was in the situation of too many tomatoes, though.
    No knead challah sounds fun. You are such a hard worker and a gourmet

  2. amy Says:

    I just got an immersion blender last week- this recipe looks great. I like the use of carrots! Will definitely give this a try

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