If you haven’t noticed from my sad, sappy posts about Maui lately, the weather here in Colorado is kind of the pits lately. A bummer. Maybe even a soul-suck on those past few Saturdays that have contained the usually awe-inspiring-but-inappropriate-at-the-end-of-April thing called snow. [shiver] Alas, since I don’t have the funds to move to Hawaii, nor am I willing to quarantine my pups to prove they don’t have rabies, I’ll be sticking with Colorado and warm soups for now.
The first time I ever made tomato soup it was a disaster. I don’t love tomatoes anyway so I never learned how to do it, and the final product was full of bitter seeds and tasted sour. BLECH. I’m happy to say that this time around I have more of an appreciation for tomatoes in general and did my research beforehand!
The key to making this a bisque is to puree it a little at the end. Although an immersion blender would be ideal (notice I said ideal, hint hint for birthday gifts in September) a regular blender or food processor works fine.
Please note: I am not responsible for any messes that may come out of this. I’ve already cleaned up my own mess…that was enough!
This bisque would be fabulous served with some croutons on top, some shredded parmesan on top, or both. Heck, toss in a grilled cheese sandwich for good measure! I’m not one to shy away from carbs, and since I’m obviously in need of some comfort to ride out the early summer snow storms I think I’ll just double up.
Hey, I might have to hibernate…I must be ready!
- 2 lbs fresh ripe tomatoes, seeded and chopped
- 1/2 white onion, chopped
- 2 cloves garlic, minced
- 1/2 Tbsp Italian seasoning
- 2 Tbsp olive oil
- 1 cup vegetable stock
- 1/4 cup white wine
- 1/4 cup Half & Half
In a heavy saucepan heat the olive oil over medium low heat. Saute the onions for about 5-6 minutes until translucent. Add the garlic and saute for 1 minute more. Add in the tomatoes and cook on medium low heat for about 5 minutes. Add the white wine, vegetable stock, and Italian seasoning and stir til combined. Bring to a boil and then reduce heat and let simmer for 20-30 minutes until the soup has reduced by 1/4-1/3. Remove from heat and in small batches add the mixture to a blender and blend until smooth. Return to pot and add the Half & Half off of the heat. Stir thoroughly. Serve immediately.
Although a great tomato bisque doesn’t impart visions of the tropics or even change the course of the weather, it is nice to feel warmed from the inside out while snuggled under a blanket and watching movies on the couch. At least that’s what we’ll stick with… 😉