It’s been raining cats and dogs for the past two weeks, and all I want to do is curl up under a blanket and sip hot liquids. So when I spotted a recipe for fire-roasted tomato bisque in an email from Food & Wine, I was immediately compelled to make it.
And today I did. As soon as I finished my morning walk and mug of coffee, I headed to Whole Foods to pick up the necessary provisions. When I got back home, I ate breakfast (a bowl of oatmeal, of course) and started cooking straightaway. In less than an hour, the soup was ready to serve.
Fire-roasted tomato bisque is warming and luxurious, yet low in fat. A splash of heavy cream and pat of butter add just enough richness without overpowering the flavor of the vegetables. Pair it with crusty bread for dunking (like The Acme Bread Company’s pain au levain featured in this post) or a sandwich and green salad.
Recipe adapted from Food & Wine.
- 2½ tablespoons unsalted butter, divided
- 2 garlic cloves, minced
- 1 medium yellow onion, finely diced
- 1 stalk celery, finely diced
- 1 medium carrot, peeled and finely diced
- 3 tablespoons all-purpose flour
- 3 tablespoons tomato paste
- 2 teaspoons sugar
- 4 cups chicken broth
- 2 14.5 oz. cans fire roasted diced tomatoes, drained
- ¼ cup heavy cream
- sea salt and freshly ground black pepper, to taste
- chopped fresh chives, for garnish
- In a large pot, melt 2 tablespoons butter over medium-high heat. Add garlic, onion, celery and carrot. Cover and cook, stirring occasionally, until vegetables start to brown, 6-8 minutes.
- Add flour and cook, stirring constantly, for 1 minute.
- Add tomato paste and cook, stirring constantly, for 1 minute.
- Add sugar, chicken broth and tomatoes and bring to a boil. Reduce heat to medium-low, cover partially and simmer, stirring occasionally, for 15 minutes.
- Remove about half of vegetables and liquid from pot and purée; return to pot. Stir in heavy cream and remaining ½ tablespoon butter. Season with salt and pepper to taste.
- Garnish each serving with chives.
