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Categories:Viewed: 36 - Published at: 2 years ago
Ingredients
- 1 cup Diced Celery
- 3/4 cups Chopped Carrots
- 1/4 cups Diced Onion
- 1 Tablespoon Fresh Minced Garlic
- 2 Tablespoons Butter
- 3 cups Tomato Juice
- 1 cup Chicken Broth
- 1 can (14.5 Oz. Can) Diced Tomatoes
- 3 ounces, weight Tomato Paste
- 1 teaspoon Dried Basil
- 1/2 teaspoons Dried Oregano
- 1 cup Heavy Cream
- 4 teaspoons Sugar
Method
- In a large saucepan, saute your veggies (including garlic) in the butter till tender (not brown). You will want them pretty tender.
- Add the tomato juice, broth, diced tomatoes, tomato paste and spices, and bring to a boil. Reduce heat and let simmer uncovered for about 30 minutes or till slightly thickened.
- Next, puree till smooth. If you do not have a handheld blender/immersion blender, use your food processor or blender. Only puree HALF of the soup at a time and then return to the cooking pot. If you have a handheld blender, plug that baby in and start stirring away right there in the pot. (Turn the heat off.) Once your soup is pureed (it probably won't be perfectly smooth and that is okay), stir in the heavy cream and sugar.
- Heat bisque through and serve. I have topped this with fresh basil and Parmesan cheese. Both are unnecessary, but add tastiness.
- Notes: you can use half-and-half instead of the heavy cream and it is just as good. I also usually use less sugar (I find it's too sweet for me with that much).
