Thursday, October 29, 2009

Tomato Basil Bisque Soup

A great friend of mine made this UNBELIEVABLE soup for our Super Saturday last weekend and it was A-M-A-Z-I-N-G! Thanks Dalana!




1/2 c. butter
2 cloves garlic, minced
1/4 c. yellow onion, finely diced
1/4 c. leeks finely diced (white parts only)
1/4 c. carrots finely diced
1/4 c. celery finely diced
1/2 c. flour
2 c. chicken or vegetable broth
2 c. cream
3/4 teas. worcestershire sauce
1-(15 ounce) can Italian style crushed tomatoes
1 Tblsp. honey
salt and pepper to taste
3 Tblsp. basil, coursely chopped
3/4 teasp. rice wine vinegar
3 Tblsp. basil, julienned

In a medium saucepan melt butter. Add garlic, onions, carrots, leeks, and celery then cook until tender. Add flour to make roux, cook the flour for 2 minutes. Remove from heat and add broth, cream, and worcestershire sauce. Return to heat add tomatoes, and honey, let simmer for 20 minutes. Mix in salt and pepper, basil and rice wine vinegar, then continue to simmer for another 20 minutes.  You can blend soup with a immersion blender or put it in a food processor for a creamy soup or leave chunky.  Serve with julienned basil.

4 comments:

Shanade said...

Ooh, I'll have to try this. I would love to find a yummy tomato basil bisque soup.

Simply Life said...

oh this soup looks wonderful! great recipes!

Jane said...

Hello!
That would hit the spot on a cold winter day! Looks yummy!

Kris said...

I just love tomato soup. This looks fabulous!