A friend of mine tried to record her own recipe for tomato bisque while she was making a batch recently. This is what she came up with. Give it a try and leave a note for her in the comments. I’ll be sure any comments get to her.
Rachael’s Mostly-Lazy Tomato Bisque
Serves 4 as side dish/appetizer, 2 as a meal
28-oz can crushed tomatoes
14 oz can vegetable broth or seafood broth(lobster/shrimp)
Garlic cloves, peeled (as many as you want. I used an entire head)
Butter (2-8 tbsp…go with your preference)
2 tbsp dried basil (or a handful of chopped fresh)
1 tsp oregano
1 tbsp paprika (I used smoked-highly recommend)
1 tsp salt (again, used wood-smoked cause it’s amazing!)
1 tsp pepper
1/2 c heavy cream
Truffle dust (yes, seriously. I love this stuff and have an addiction. Don’t judge me.)
Splash of olive oil
Add first 4 ingredients to pot. Simmer on medium, stirring occasionally, until butter is melted.
Slowly stir in the herbs and seasoning (or just dump ’em in if you’re a rebel). If you’re using truffle dust or olive oil, add them now. Simmer until garlic is soft, at least 30 minutes.
Add the heavy cream to a separate bowl and slowly pour a couple of ladles of the bisque into it, stirring to prevent curdling. Pour this back into the pot and stir until well combined.
If you want a smoother bisque run it through a blender, but I prefer to leave a little bit of texture to the soup and only pureed a portion of it. If you do only puree a portion, make sure you get all of the garlic cloves into the blender.
Serve hot with your favorite tomato soup/bisque toppings. Shredded cheese, sour cream, shrimp, bacon are all tried and true additions.
Please leave Rachael a comment if you try out her recipe. It looks delicious to me!
— Ann Cathey