Tomato Bisque
Rich, creamy, flavorful and very satisfying.
Ingredients
- 2 Tbsp. Fat-either butter, olive oil, chicken, turkey or duck fat or a combination of fats
- 1 Large Carrot, peeled and diced; about 1 cup
- 1 Medium Onion, peeled and diced; about 1 cup
- 1 Large Celery rib, diced; about 1 cup
- 2 Large Garlic Cloves, peeled and smashed
- 28 oz. Canned tomatoes with their juices I prefer the Cento brand San Marzano's.
- 2 Tbsp. Tomato paste
- 1 tsp. Honey
- 2 tsp. Salt, or to taste
- 1/8 tsp. Freshly ground black pepper, or to taste
- 1 Sprig Fresh Thyme
- 3 Small Sage leaves
- 1 tsp. Italian herbs, dried
- 1/4 cup Heavy Cream
Instructions
- Peel and dice the carrot and onion. Chop the celery. Peel and smash the garlic.
- Heat 2 Tbsp. fat in a large, heavy skillet over medium heat until sizzling.
- Reduce heat. Add salt and pepper to the pan and drop in the onion, carrot and celery. Stir to combine the fat and seasoning with the veg. Cook, uncovered over low heat, stirring occasionally, for about 20 minutes until veg starts to soften, but not brown.
- Add the garlic and cook another 10 minutes.
- Add the canned tomatoes breaking them up with the back of a spoon or rubber spatula.
- Add tomato paste, chicken stock, honey, fresh and dried herbs. Bring to a boil and then reduce heat, cover and cook for another 45 minutes to 1 hour.
- Remove from the heat and add 1/4 cup Heavy Cream.
- Allow the mixture to cool and then blend thoroughly until the Bisque is very smooth and creamy. Do not attempt to blend while the mixture is hot. It expands and can easily pop off the top of your blender making a big mess and possibly resulting in burns.
- Check and adjust for seasoning.
- If making ahead, simply bring to a simmer to reheat and serve.