Tomato Bisque
Fresh summer “Oh My God That Was Good” tomato bisque. Although you don’t typically think of having tomato soup in August, I think it’s the perfect time to make it.
Fresh summer “Oh My God That Was Good” tomato bisque. Although you don’t typically think of having tomato soup in August, I think it’s the perfect time to make it.
- Carbohydrate 13.3560960751209 g
- Cholesterol 10.0757812532703 mg
- Fat 4.77256917439372 g
- Fiber 3.50942466192147 g
- Protein 4.16064386003293 g
- Saturated Fat 2.50611679929133 g
- Serving Size 1 1 serving (485g)
- Sodium 985.661067003261 mg
- Sugar 9.84667141319945 g
- Trans Fat 0.795688202231364 g
- Calories 104 calories
Step-by-step
- To peel the tomatoes, boil a large pot of water.
- When boiling, drop the tomatoes in the water to blanch one minute, or until the skin cracks.
- Quickly remove from the water, let it cool a few minutes and the skin will come right off.
- Chop onions, carrots, celery and garlic using a mini food processor or chopper.
- Melt butter in a large soup pot over medium heat.
- Add butter until melted, then add chopped onions, carrots, celery and garlic.
- Cook stirring often until soft, about 8-10 minutes.
- Add chicken broth and tomatoes, stirring well.
- Using a string or a rubber band, tie herbs together and drop into the soup.
- This will make it easy to remove later.
- Add salt and fresh pepper, reduce heat to low and simmer covered for 30 minutes.
- Remove herbs and discard, add sour cream and blend with a hand blender until smooth.
- (A regular blender would work, but be sure to let the soup cool before blending and fill only halfway in the blender so it doesn’t explode on you).
- Ladle into bowls and top with freshly grated cheese and fresh basil.
My Summer Tomato Bisque Adventure
August. The air is thick with the scent of sun-baked earth and ripe tomatoes. It's a time for picnics, lazy afternoons, and surprisingly, the most incredible tomato soup. I know what you’re thinking – tomato soup in August? Aren't we saving that for chilly evenings? But trust me on this one. The peak-season flavor of these sun-ripened tomatoes transforms a classic comfort food into something truly special. It's a vibrant, summery twist on a familiar favorite, and the taste? Oh my goodness.
This isn't just any tomato bisque; it's a celebration of summer's bounty. I started with the freshest plum tomatoes I could find – those juicy, bursting-with-flavor varieties that practically beg to be transformed into something delicious. Peeling them was the first step, a simple process of blanching them in boiling water, then letting them cool before gently removing the skins. It's a bit of work, but the reward is so worth it. The result is a velvety smooth soup with no distracting bits of tough tomato skin.
Next came the aromatics: sweet onions, crunchy carrots, and celery, all finely chopped and sautéed in a little butter until beautifully soft. The subtle sweetness of these vegetables balances the tartness of the tomatoes perfectly, adding depth and complexity to the flavor profile. A touch of garlic adds a savory undertone, creating a harmonious blend of tastes that dance on the palate. The heart of this bisque is undoubtedly the tomatoes themselves, but these supporting players make all the difference.
Once the vegetables were tender, I added the chicken broth (vegetable broth for my vegetarian friends), a generous amount of the peeled tomatoes, and a fragrant bouquet garni. This simple bundle of fresh herbs – parsley, thyme, and bay leaf – simmered gently with the soup, infusing it with a lovely herbal aroma. Then it was a matter of patience, letting the flavors meld together slowly over a low flame. Thirty minutes later, I removed the herb bundle and used an immersion blender to create that lusciously smooth consistency we all crave in a good tomato bisque.
A dollop of reduced-fat sour cream added a touch of creamy richness, balancing the acidity of the tomatoes and creating a luxurious texture. Finally, a sprinkle of freshly grated Parmesan cheese and a few leaves of basil provided the perfect finishing touch. The result is a rich, flavorful, and incredibly satisfying soup that’s perfect for a warm August evening. Or, let’s be honest, any evening.
This isn't just a recipe; it's a summer memory in a bowl. The vibrant color alone is enough to transport you to a sun-drenched garden, the aroma a comforting reminder of lazy days spent outdoors. It’s a soup that’s both elegant and simple, a testament to the power of fresh ingredients and a little bit of culinary magic. It's a dish I'll be making again and again throughout the season – a celebration of summer’s bounty, captured in every spoonful.
So, go ahead and embrace the unexpected. Try this tomato bisque, even in August. Let the sweet taste of summer tomatoes surprise and delight you. It's a culinary adventure you won't regret, a dish guaranteed to make you say, "Oh my goodness, that was good!"
Pro Tip: For an even richer flavor, roast the tomatoes before making the soup. Simply toss them with a little olive oil, salt, and pepper, then roast them in a hot oven until they are softened and slightly caramelized. The extra step is worth it!
