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Tomato Bisque

Tomato Bisque

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Appetizer, Soup
Cuisine French
Servings 6

Ingredients
  

  • 1 medium yellow onion Diced
  • 2 carrots Diced
  • 2 celery stalks Diced
  • 2 12 oz cans tomatoes
  • ½ cup fresh basil
  • 1 teaspoon fennel seed
  • 2 cloves garlic Diced
  • 3 tablespoon olive oil
  • 1 parmesan cheese rind Optional -Omit if you're making it vegan
  • 8 cups chicken or vegetable stock
  • 1 tablespoon Pernod Liquor Optional
  • 2 tablespoon white wine vinegar
  • 2 teaspoon Salt or to taste
  • 1 teaspoon pepper or to taste

Instructions
 

  • In a heavy bottom dutch oven add olive oil, chopped onion, salt and pepper and saute over medium heat until the onions begin to soften. About 5-7 minutes.
  • While onions are sauteing, chop carrots and celery and add to the onions. Cook for 7 minutes or until vegetables begin to soften.
  • Add fennel seed, garlic, and parmesan rind (if using) and saute for 3 minutes.
  • Add 2 cans of tomatoes and basil and allow to simmer for 10 minutes, stirring occasionally.
  • Add 3 cups of the vegetable or chicken stock and bring to a boil.
  • After the soup has come to a boil, reduce to a low and simmer for 40 minutes or until the vegetables are tender.
  • Remove the parmesan rinds (if using) And add the soup in 2 batches to a blender and starting on low speed blend the soup for 10 seconds.
  • Increase the speed to high and blend for at least 30 seconds or until the soup is super silky and creamy.
  • Add creamed soup to a large bowl and begin the second batch in the blender.
  • Pour all the blended soup back into the dutch oven and turn heat to medium -low to low depending on your stove.
  • Add the rest of the stock, the Pernod (if using) and the white wine vinegar.
  • Season with more salt if needed and allow to cook for another 20 minutes or until the flavor is to your liking.
  • Serve and Enjoy!
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