Tomato Herb Bisque
2 Tablespoons olive oil
One yellow onion, chopped
4 garlic cloves, minced
5 Tablespoons All purpose flour
5 cups Chicken stock/broth
2 Tablespoons Sugar
1 28oz. can diced tomatoes, with juices
One bay leaf
1 Tablespoon fresh chopped parsley
1 Tablespoon fresh chopped thyme
4 Tablespoons fresh chopped Basil
1 cup Heavy cream
1 teaspoon Salt
½ teaspoon fresh ground Pepper
¼ teaspoon Red pepper flakes
Heat 2 T olive oil over medium heat, add onions and garlic. Cook, covered, stirring occasionally until soft. Stir in the flour and cook, stirring for about 3 minutes. Pour in the chicken stock (broth), sugar, tomatoes, and bay leaf. Bring to a boil, whisking constantly. Add the fresh herbs. Lower heat and simmer for 30 minutes. Remove from stove and let cool. Remove bay leaf. Working in batches, blend the soup until smooth. Return the soup to the pot and reheat on medium low heat. Whisk in the heavy cream, salt, pepper and red pepper flakes. Serve warm.
One yellow onion, chopped
4 garlic cloves, minced
5 Tablespoons All purpose flour
5 cups Chicken stock/broth
2 Tablespoons Sugar
1 28oz. can diced tomatoes, with juices
One bay leaf
1 Tablespoon fresh chopped parsley
1 Tablespoon fresh chopped thyme
4 Tablespoons fresh chopped Basil
1 cup Heavy cream
1 teaspoon Salt
½ teaspoon fresh ground Pepper
¼ teaspoon Red pepper flakes
Heat 2 T olive oil over medium heat, add onions and garlic. Cook, covered, stirring occasionally until soft. Stir in the flour and cook, stirring for about 3 minutes. Pour in the chicken stock (broth), sugar, tomatoes, and bay leaf. Bring to a boil, whisking constantly. Add the fresh herbs. Lower heat and simmer for 30 minutes. Remove from stove and let cool. Remove bay leaf. Working in batches, blend the soup until smooth. Return the soup to the pot and reheat on medium low heat. Whisk in the heavy cream, salt, pepper and red pepper flakes. Serve warm.
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