Tomato Bisque

Tomato Bisque

From: Jamie D. (taken from Food Network Kitchens)

Ingredients: 

4 tbs unsalted butter

1 tbs minced bacon (about ½ ounces)

1 spanish onion, chopped

1 carrot chopped

1 stalk celery, chopped

4 cloves garlic, minced

5 tbs all purpose flour

5 cups chicken broth, homemade or low sodium canned

1 (28 oz) can whole, peeled tomatoes, with liquid, roughly chopped

3 parsley sprigs

3 fresh thyme sprigs

1 bay leaf

1 cup heavy cream

1 ¾ teaspoon kosher salt

Freshly ground black pepper

Directions:

Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery and garlic and cook, covered stirring occasionally, until soft and fragrant, about 8 minutes.

Stir in the flour and cook, stirring for about 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.

When the soup base is cool remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.

Whisk the heavy cream and salt into the soup and season with pepper to taste.  Divide among warm soup bowls and serve immediately.