I’m going to come right out and say it: I hate tomato soup. I hate it. I can’t eat tomatoes unless they are well hidden, or in very specific recipes. Like when they are blended up in a sauce (butter chicken – yum) However, this tomato bisque recipe is my jam. It’s pretty much the only soup I will happily chow down on besides broccoli and cheddar soup.
Surprisingly every single person I’ve ever made this for has LOVED it. There’s a chance some of them were just being polite but I know for a fact my outspoken and picky family really enjoy it. It’s my husbands favorite, my sister… I’ve had SO many people ask me for the recipe.
This recipe is one that I got off pinterest then spent a good year tweaking. I had in mind the exact taste I wanted and I continuously added or changed things until it turned out like what I was imagining. So far it’s one of the only five recipes I have to date that I’ve spent so much time perfecting, but this, along with those other five recipes, are ones that I have never had a complaint about. I’ve even had small children happily mow down on it so that’s saying something right? (even if it’s not saying something, shhh, don’t take this away from me)
I hate when recipes have weirdly long intros that are completely irrelevant to actually making the food, so I’m sorry I’ve already begun with a long intro, lets hop into the recipe! This is my tomato bisque recipe!
- 3 lbs roma tomatos
- 2 red peppers
- 4 bays leaves
- 3 cloves of garlic
- 1 large white onion
- Worcestershire sauce
- feta cheese (crumbled)
- 1 cup of cream (keep extra on hand in case necessary)
- Parmesan cheese (shredded)
- veggie or chicken stock (1 packet or cube, or 1 tablespoon)
- 1 – 2 cups of water
1. Roughly dice the onion, red pepper, and garlic. Add to a saucepan and allow to simmer until browned. (I sometimes allow some of the pieces to burn slightly to add to the flavor but that’s a personal preference.)
2. While the onion and red peppers are simmering, begin to chop the Roma tomatoes. Ensure that you are removing the seeds from the middles and add the roughly chopped pieces to a large pot. This will take the most time in creating this recipe, and can get VERY messy so be prepared.
3. When the onions and red peppers are finished, add to the large pot that has the tomatoes in it. Add the water and chicken stock, turn stove to high until it reaches a boil. Once it starts to boil, reduce to low, cover and allow to simmer for half an hour. Place four bay leaves on top while it simmers, be careful not to stir into soup, and stir soup occasionally so no pieces get stuck to the bottom of the pot. When adding the water, I add just enough until I can start to peek it rising to the top. As the tomatoes cook they will release water and I prefer a thicker soup. So add more or less water depending on how thick you would like it to turn out.
4. After a half hour, remove bay leaves and if you have a hand mixer, blend the soup until smooth with no chunks. If you don’t have a hand blender, then use a blender and just return soup to pot when smooth. Add the cream, Parmesan and spices until taste is where you would like it. Allow to simmer on low for another 15 minutes. If you want a bit of a kick, add a small bit of cayenne pepper, I hate spice so I don’t add any sort of spice to mine. It might take a few minutes of adding your spices, stirring then adding some more to ensure it’s where you want it to be taste wise.
5. Serve with crumbled feta and enjoy!
If you love this tomato bisque recipe, let me know! Be sure to check out my other recipes, and definitely look into my delicious pumpkin pie recipe! http://mindfulmommybear.com/homemade-pumpkin-pie-from-scratch/