Happy Tuesday my darlings! Food has been on my brian lately more so than fashion. No worries. My blog isn’t becoming a food blog. However, if I’m honest with you all – I truly love food and fashion equally. Living in NorCal I spoiled with fantastic warm weather. This week has been a bit more cooler than normal, so I decided to whip up a fresh batch of my famous Tomato Bisque Soup. I’ve been making this simple and delicious recipe for the past 10 years.
INGREDIENTS
3 1/2 cups water (or low-sodium chicken broth)
8 Roma tomatoes, quartered
2 house tomatoes, quartered
2 tomato on the vine, quartered
1/2 onion, chopped
6 cloves of garlic, minced
1/2 cup of half and half (or heavy cream)
4 sprigs of fresh thyme
fresh ground black pepper to taste
1 tablespoon of tomato paste
2 tablespoons of unsalted butter
1 tablespoon of olive oil
DIRECTIONS
Heat olive oil and butter in a large soup pot over medium-high heat. Add garlic, onions, and thyme cooking until the garlic and onions are tender. Lower the heat to medium, add the chopped tomatoes, 3/12 cups of water, salt, pepper, and cook for 30min.
Remove the soup from the heat and allow to cool.
Working in batches, transfer the mixture to a blender and puree until smooth. Return the puree to the pot and reheat over medium heat.
Whisk in 1 tablespoon of tomato paste and half and half. Season with salt and pepper to taste. Divide among warm soup bowls, garnish with the crispy bacon, homemade croutons, fresh thyme and serve immediately.