Here’s the deal.  I had half & half in the fridge that I had mistaken for heavy cream for a lemon mousse I wanted to make.  After trying to defy the rules of cream and beat that half & half into pretty white peaks, I decided to find a new use for it.  One look at the white snow outside and I knew I had to make soup. 

One of my favorite things about soup is that there are endless options when it comes to ingredients, seasonings and styles.  In my opinion, when making soup, measuring cups or measuring spoons should never be needed.  This is when your nose and a tasting spoon come into play.  I love going over to my parents house when they are making soup and adjusting the seasoning based first on smell alone and then by taste.  I am the crazy cook who will even smell her herb cracker and bread dough to make sure the combination of herbs are correct.  Learning to trust your nose and taste buds will benefit you greatly in the kitchen and allow for so much more fun and variation in what you cook and eat. I wasn’t planning on posting about this tomato bisque but it was so easy to make and turned out so well without much effort that I felt compelled to share, enjoy!

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Tomato Bisque Soup

Bisques are easy, adaptable and can be the star or supporting star of your dinner. I didn't measure anything in this recipe to show you that soups are perfect example of why taste and smell should dictate if you add in 1sp of basil or 2, or 1 onion or 1/2 onion. Let your taste buds be your guide! Note...the bread in the picture is my rosemary sun dried tomato garlic soda bread. I will put down about what I used measurement wise. It was enough for probably 4 people. I also did not use any broth so you will use a decent amount of delicious unrefined sea salt!

Ingredients

  • ~1 onions diced
  • 3 cloves garlic minced
  • 1 large carrots diced
  • 2 cups fresh, 1 can diced tomatoes (fresh or canned) diced
  • ~1/4 cup tapioca flour
  • mix of herbs such as tarragon, basil, thyme, oregano to taste
  • extra virgin olive oil
  • butter
  • 1 1/4 cup cream or half &half or whole milk
  • unrefined sea salt
  • pepper
  • grated cheese
  • water I added maybe 1 cup of water but you can simply add as much as you want but will need to adjust seasoning

Instructions

  • In a heated pan, cook down the onion in a butter & olive oil mixture.
  • Add in the carrots and garlic and saute for a few minutes. Add in some water and the 1/4 cup tapioca flour.
  • The texture will seem a bit slimy. This is okay! Add in the tomatoes and some seasonings. Let this mixture cook down for at least 15 minutes, ideally would be longer up to 45 minutes. Basically just use your judgement. You want things to start to reduce and the flavor to intensify. I kept tasting and seasoning. Remember that you will need to add salt if you don't use broth. I added extra water at times too. I was also cooking 4 other dishes and wasn't planning on writing about this soup but it turned out too well not to, so excuse my lack of memory! Once things taste good to you, take off the heat and cool down a bit before pouring into a blender and blend until you get the consistency you desire! Pour in the cream and adjust the seasoning. I served mine with some whole milk mozzarella and my rosemary sundried tomato bread. You could also drizzle balsamic vinegar on top and serve with greek yogurt on top or a harder cheese such as asiago.

 

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