Fresh Tomato Bisque Soup
Homemade fresh tomato biscque soup with tomatoes from the garden, blended until smooth.
Servings: 4
Ingredients
- 10 tomatoes see note
- 2 tablespoon olive oil
- 1 onion peeled, cut in chunks
- 2 carrots peeled, cut in big chunks
- 1 piece of celery or a dash celery seed
- fresh parsely small handful
- fresh basil small handful
- 6 sprigs of thyme or 1/2 teaspoon dry thyme
- 1/2 cup white wine or dry sherry optional
- 1/4 to 1/2 cup heavy cream
- 2 tablespoons butter
Instructions
- Cut an x in the bottom of each tomato. Submerge tomatoes into boiling water for 30 seconds. You may do this 4 tomatoes at a time.
- Cool. Peel.
- Cut in half, squeeze some of the water and seeds out.
- Put in crock pot with onion, carrot, celery olive oil, thyme, basil. Add white wine.
- Cook on high for 4 hours or low for six hours. (this part is very flexible. Just make sure there enough liquid in slow cooker).
- Put into blender or use a stick blender with butter and blend until smooth.
- Add back in soup pan. Turn burner on low. Add in heavy cream. Cook just until warm and blended.
- Top with freshly cut parsley and basil, sprig of thyme or any herbs you like.
Notes
You may want to make more than 10 tomatoes, just follow the ratios. 20 tomatoes will easily fit in most slow cookers.
Cheat Tomato Bisque: Use Passata as your start. Add the wine first and when the alcohol burns off, add the heavy cream and warm through. Finish with fresh herbs, salt and pepper as needed.